1. Wash the dried peas in a sieve or colander under cold running water until the draining water is clear. Pick over the peas and discard any badly discolored ones or bits of foreign material. Then combine the peas, 2 tablespoons of vegetable oil, 2 teaspoons of salt and the asafetida (if you are using it) in a heavy 3- to 4-quart saucepan.
2. Pour in 5 cups of water, stir once or twice, and bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 1 hour, or until the peas are soft but still intact. Meanwhile drop the eggplant into a deep bowl, sprinkle it with 1 teaspoon of salt, and toss the slices about with a spoon to coat them evenly.
3. Set aside at room temperature for 30 minutes or so. Place the tamarind pulp in another bowl, pour in 1 cup of boiling water and soak for 20 minutes. Then pour the tamarind and its soaking liquid through a sieve or food mill set over a bowl, and puree the pulp, discarding the tamarind strings and seeds.
4. When the peas have cooked their allotted time, puree the coconut, coriander seeds, cumin seeds, chili and ½ cup of cold water in the jar of a blender until smooth, then add them to the simmering pea mixture. Stir well and
FRESH VEGETABLES:
1. During this period cook the vegetables. Squeeze the eggplant slices gently but firmly to remove their excess moisture. Then, in a heavy 4- to 5-quart saucepan, heat 1 1/3 cup of vegetable oil over moderate heat until a light haze forms above it. Drop in the mustard seeds and immediately add the eggplant, onions, green beans and carrots.
2. Stirring constantly, fry for 2 to 3 minutes, until the vegetables glisten with the oil. Add the turmeric and continue
3. Add the pea-and-coconut mixture to the vegetables and, stirring constantly, simmer together for a minute or so.
