Instructions:

Yield: 4 servings

1 cup Split peas, soaked
4 cup Water
1 1/2 tsp Salt
1/4 tsp Turmeric
2 tbsp Oil
1 ea Eggplant, cubed
1 pinch Salt
2 tbsp Tamarind, dried or 1/2 cup Lemon juice
1 cup Boiling water
1/4 cup Oil
1 pinch Fenugreek seeds
1 pinch Black mustard seeds
1/4 lb Green beans, chopped
1 ea Green bell pepper, chopped
6 sm White onions, peeled
6 sm Radishes, hlaved
2 ea Green chiles
1 ea Bay leaf
1 1/4 tsp Sambhar spice
1/4 cup Cilantro, chopped
1 lg Tomato, seeded & chopped
1/4 cup Coconut, fresh, chopped

Combine split peas with water, turmeric & salt. Boil for about an hour or until tender. Remove from heat.

Place eggplant cubes into a bowl & sprinkle with salt. Toss & set aside for 40 minutes. Place tamarind in another bowl & add boiling water. Set aside for 15 minutes. Strain the tamarind through a sieve set over a bowl & squeeze out the liquid: discard the pulp. (Or use lemon juice).

Drain eggplant on paper towels. Heat oil in a large skillet over moderate heat. Fry fenugreek & black mustard seeds until the mustard starts to pop & crack open. Add beans, pepper, onions, radishes, chiles & bay leaf & cook for a couple of minutes. Add eggplant & continue to cook & stir for 5 minutes. Stir in the sambhar spice, cilantro, tomato & coconut & cook for another 2 minutes, stirring gently. Cover & cook until the vegetables are cooked through. Mix in the reserved tamarind liquid or lemon juice & the boiled split peas. Stir to blend well & simmer uncovered for 10 minutes. Serve with rice.