Sambar from peas

Ingredients:

• 1/2 cup yellow split peas (tur dal)
• 1 potato, peeled and cut into 0.5 cm cubes for boiling
• 1 cup coarsely chopped fresh tomatoes
• 1/3 cup chopped green beans (2.5 cm long)
• 1 green chili pepper, halved lengthwise
• 1 and 1/4 cups plus 2 cups water
• 1/8 tsp ground turmeric
• 1/4 tsp. tamarind concentrate
• 1 tbsp. hot water
• 1/8 tsp. mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1/8 tsp ground asafoetida
• 1 tbsp. vegetable oil
• 1.5 tsp salt
• 1 tbsp Sambar spice mix
• 1 cup coarsely chopped onion
• 5-6 sprigs of cilantro
• 10 curry leaves or 2 bay leaves

Preparation:

1. In a small saucepan, combine split peas or toor dal, 1 1/4 cups water, and turmeric and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes, until the peas are very tender (about 45 minutes for split peas).
2. While the dal is cooking, dissolve the tamarind concentrate in a tablespoon of hot water.
   
   In a 3-quart saucepan with a lid, fry the mustard seeds, fenugreek seeds, and asafoetida in oil over medium-high heat until the mustard seeds begin to pop.
   
   A few seconds after the seeds start popping, add 2 cups of water, salt, sambar masala (a spice mix of ginger, cardamom, asafoetida, cloves, cinnamon, coriander, cumin, turmeric, nutmeg, mace, fenugreek seeds, black pepper, mustard, chili pepper, and salt), diluted tamarind, potatoes, tomatoes, onions, green beans, green chili, cilantro, and curry leaves to the pan and simmer over medium-low heat until the potatoes are tender, about 20 minutes.
3. When the dal is cooked and completely soft, mash it with a potato masher or the back of a spoon 6-8 times to form large pieces. Add it to the saucepan with the prepared vegetable and spice mixture and simmer for another 10 minutes. Add more water, if necessary, until the mixture has a soup-like consistency.