Sweet Potato Curry (Shakarai Urulikazhangu) Recipe

Ingredients

• 1/2 cup dried Thai, serrano or cayenne chiles
• 1/4 cup dried yellow split peas (chana dal), sorted
• 2 tablespoons sesame seed
• 1 tablespoon tamarind pulp or grated lime peel
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon black peppercorns
• 1 tablespoon vegetable oil
• 1 teaspoon black or yellow mustard seed
• 1/4 teaspoon asafetida (hing), if desired
• 2 tablespoons dried yellow split peas (chana dal), sorted
• 1 large sweet potato, (1 lb), peeled and cut into 1/2-inch cubes
• 8 to 10 fresh karhi leaves or 2 tablespoons chopped fresh cilantro
• 3/4 teaspoon salt
• 1/2 cup water