Cook the
lentils in boiling water for about 1 hour
until tender then drain and set aside. Heat
half the oil and fry the asafetida, cumin,
poppy and coriander seeds, chilies and
split peas 'or a few minutes.
Add
the coconut,
a few of the onions and a little water.
Grind the mixture to a fine paste then
set aside. Heat the remaining oil and
fry the seasoning ingredients until the
mustard seeds start crackling. Add the
remaining onions and fry over a low heat
for 5 minutes.
Add the
tamarind juice, turmeric and salt to
taste, cover and simmer for 5-7
minutes. Add the cooked lentils and
ground paste and cook for another 5
minutes until everything is well
blended.
Garnish with chopped
coriander and serve hot with rice.