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1
Wash the pigeon peas in water like you would wash rice. Put the pigeon peas in the pressure cooker with 1 cup water (for 1/2 cup of the peas), a pinch of salt and tumeric powder. Close the pressure cooker and pressure cook for 2 whistles. Switch off the flame and set aside. You can boil the lentils on a stove top with 2 measures water until soft.
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2
Heat 1 TBSP oil in a fry pan and stir-fry the veggie of your choice with a pinch of salt for ONLY 3-4 minutes. This method of preparing is used for onions, bell pepper and okra
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3
Dissolve the tamarind paste in 1/2 cup of warm water and set aside.
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4
In a heavy bottomed sauce pan, start by heating the tamarind water on a med-low flame. Add in the sambar powder, curry leaves and asafoetida. Bring to boil slowly and simmer for 10 minutes.
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5
Add the stir-fried veggies to the tamarind water.
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6
Open the pressure cooker and mix the lentils with about 1/4 cup water to get a thick batter consistency. Add the cooked pigeon peas to the tamarind mixture while stirring continuously.
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7
Add salt to taste, say about 3/4 tsp to begin with.
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8
Add in the fresh coconut.
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9
Bring to a boil on a med-low flame and simmer for 5 minutes. Switch off the stove
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10
In a small fry pan, heat 1 tsp oil on a med-low flame. Add the mustard seeds and wait for it to start crackle. Once it starts crackling, switch off the flame and add to the sambar.
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11
Garnish with cilantro leaves.
