For 4 Person(s)
Soak pulses in water (If you are using yellow/green peas, soak it overnight).
Pressure cook until they are soft.
Heat a little oil and fry 1/4 cup onion. When the onion turns brownish, add coconut and fry till coconut also turns brownish. Grind it with the tamarind.
Heat a little oil and fry onions. Add chili powder, garam masala, the paste (see above), the cooked pulses and salt. Cook for 7-8 minutes. Make sure the bhaji should be watery (pattal).
Serve with pav or chapathi.