First step is to soak the split peas in water for an hour. Rinse, drain and add 3 cups of water along with turmeric in a large pot and cook for 45 minutes or until peas are well cooked. May also be cooked faster in an instant pot or pressure cooker.

Dissolve tamarind paste in a little hot water and set it aside.

The second step is, while the split peas are cooking, boil the chopped carrots, okra, red bell pepper, tomatoes, onion chunks and green chilies in another pot with water that is two inches above the level of the vegetables. Cook on medium high heat with the lid on for 15 to 20 minutes.

When the vegetables are cooked al dente, add dissolved tamarind juice and sambar powder. Sambar powder is mildly spicy so adjust to taste. If substituting, adjust the Madras curry powder as it is spicy also. Add salt to taste, cover and cook for an additional 5 minutes.

Now make sure the split peas are well cooked. Mash the split peas with a potato masher.

Add the entire cooked vegetable mixture to the mashed split peas, mix gently and add more water if needed to get the desired, soupy consistency and bring it to a boil. Add salt to taste after mixing everything and remove from heat.

The third and final step is tempering. It’s the most important step, it’s very aromatic and enhances the taste of this dish. Heat oil in a pan over medium heat, add mustard seeds, cumin seeds and dried red chilies and stir.

When mustard seeds start popping, add Hing, curry leaves, minced garlic and give a quick stir. Add cilantro, stir again and remove from heat and immediately add it to the split pea mixture, mix it well and cover quickly. Covering right after tempering will allow the flavors to blend with the split pea and vegetable mixture.

This traditional dish, eaten often, pairs well with rice or by itself like a bowl of soup.

Can be stored in an airtight container in the refrigerator for 2-3 days.