Soak the yellow peas in water overnight. Then drain water, and boil till tender.
Give tadka in oil at medium flame with mustard and cumin seed, add Chilies and bay leaf as well:
Add chopped/ paste onion, and saute till lightly browned. Add the ginger, turmeric powder, chopped tomato, and a little water.
Saute till the tomato turns a little pulpy. Add the peas, and mix well. Add water, salt, cumin powder, and coconut slices, and mix.
Add the slit green chillies and garam masala powder, and mix well. Cook for 5-7 minutes by covering with lid.
Mix the tamarind with water.
Sprinkle some chopped coriander and kasoori methi. Serve hot with chopped onions, and top with a little tamarind water.
