1 teaspoon red chile powder or cayenne
3 teaspoons coarse sea salt
- Soak the pigeon peas in 2 cups (474
mL) of the boiled water for 20 minutes
until they soften slightly. Drain, discard
the water, and transfer the lentils to a
large saucepan. Add the potato and the
remaining boiled water. Simmer on
medium to medium-high heat for 40
minutes. At this point, the dal will be
soft and broken down. - While the dal cooks, put the tamarind
in a small pan with 1 cup (237 mL)
water. Bring to a boil and simmer for
about 15 minutes, until the tamarind
breaks down. If the water starts to