Wash and Soak dry pea overnight in sufficient water. Peel and wash onion, ginger and garlic.
Heat oil in a karahi and put cumin seeds, fennel seeds, loung, cinnamom stick, nutmeg, peppercorn and dry red chilli and sauté for 10 seconds till aroma comes.
Now add garlic, ginger and onion and sauté till onion turn translucent. Now add freshly grated coconut and sauté till golden brown.
Switch off the flame and allow the mixture to cool. Now grind the mixture in the grinder by adding little water.
Heat a pressure cooker put soaked dry peas, grinded masala, jaggery, tamarind water, salt, turmeric and red chilli and half cup water. And pressure cook till three whistles.
Allow the pressure to release naturally. Transfer it in a serving bowl and serve hot.
