Spicy yellow lentils combined with tamarind pulp, green capsicum, diced tomatoes and desiccated coconut. Spiced with coriander seeds, mustard seed and red chillies.
Toor dhal, the most widely used dhal in India, will be available in Indian or health food shops. You could, however, substitute yellow split peas in a pinch. Channa dhal are split chickpeas without their skins, at Indian or heath food shops.
Altered ingredient amounts. I suggest adding 4 large tomatoes instead of 1 and halving the tamarind. If you don't mind the extra calories, a cup of coconut milk adds a delicious richness (don't use regular milk!). If using potatoes, prick them raw, dice into bite size pieces and cook them in the tamarind (or tomato) juice. Okra is GREAT in this recipe. - 29 Sep 2008
Something else. Better pre-soak the peas. They'll never get soft in just 15 minutes cooking (w/o pressure). Seasoning is a good combination. - 29 Sep 2008
Very nice - 29 Sep 2008