1 ea Green bell pepper, chopped

Combine split peas with water, turmeric & salt. Boil for about an hour or until tender. Remove from heat.

Place eggplant cubes into a bowl & sprinkle with salt. Toss & set aside for 40 minutes. Place tamarind in another bowl & add boiling water. Set aside for 15 minutes. Strain the tamarind through a sieve set over a bowl & squeeze out the liquid: discard the pulp. (Or use lemon juice).

Drain eggplant on paper towels. Heat oil in a large skillet over moderate heat. Fry fenugreek & black mustard seeds until the mustard starts to pop & crack open. Add beans, pepper, onions, radishes, chiles & bay leaf & cook for a couple of minutes. Add eggplant & continue to cook & stir for 5 minutes. Stir in the sambhar spice, cilantro, tomato & coconut & cook for another 2 minutes, stirring gently. Cover & cook until the vegetables are cooked through. Mix in the reserved tamarind liquid or lemon juice & the boiled split peas. Stir to blend well & simmer uncovered for 10 minutes. Serve with rice.

Pranati Sen Gupta, "The Art of Indian Cuisine"