Soak the dried white peas overnight in a bowl of water. Drain the water and rinse the peas thoroughly.

Add the soaked and drained peas in to a pressure cooker. Add turmeric powder and salt to taste.

Add 2 cups of water and pressure cook for 3-4 whistles or until the white peas are soft and cooked.

Heat a pan and add a teaspoon of oil. Add sliced onions and grated coconut. Sauté them until they are golden brown.

Add curry leaves, whole spices, green chillies, ginger-garlic and sauté for a few more minutes. Add a small ball of tamarind, turn off the heat and allow the onion-coconut mixture to cool. Once cooled transfer into a mixer jar and grind into a smooth paste with water.

Now let's prepare the curry, Heat 2 to 3 tbsp oil in a vessel. Add asafoetida and bay leaves. Add the masala paste and saute for 30 secs. Then add a tablespoon of bottle masala or any red masala mix and chopped tomato. Fry until oil separates or for about 4 to 5 minutes on a medium heat.

Add the boiled white peas and potatoes along with the stock or rinse the mixer jar with 1 cup of water and add. Mix well, cover and cook for 8 to 10 minutes.

Once done, let the curry simmer for a few more minutes until it reaches the desired consistency.

Garnish with fresh coriander leaves and serve hot with steamed rice or roti. Enjoy!