INGREDIENTS:

In a skillet, dry roast until just blackened, and set aside:
2 Tablespoons unsweetened coconut
In a bowl, combine and set aside:
1 1/2 cups cooking water from the split peas for Sweet Filled Paratha, pg. 77
1/4-1/3 cup of the sweetened, pureed peas from the Sweet Filled Paratha, pg. 77
a few whole, plain, cooked split yellow peas (opt.)
Combine in a blender:
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 1/2 teaspoons garam masala
1 teaspoon cumin seeds
1 teaspoon cumin/coriander powder
1 clove garlic, whole
the blackened coconut
Add the blender mixture to the pea and water mixture, and set aside.
In a saucepan, heat:
1/2 Tablespoon vegetable oil
pinch hing
1 teaspoon cumin/mustard/sesame seeds mixture
When the seeds pop, add:
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon hot red pepper powder
1/4 teaspoon coriander seeds
5 whole peppercorns
2-3 whole cardamoms
2-3 whole cloves
2-3 Indian bay leaves

DIRECTIONS:

Add the spiced pea sauce to the saucepan, and heat together. You may add more water for a thinner consistency, if desired.

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