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Wash and Soak one cup of dehydrated white peas in two cups of water for approximately 4-5 hours.
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After soaking, strain the water, wash it one more time, and cook it in a pressure cooker for 8-10 whistle. Peas should be cooked soft and not mushy.
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Heat 2-3 tablespoons of oil in a cauldron. Add 2 tablespoons of ginger garlic paste and cook it for a couple of minutes.
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Switch off the flame and add one to two teaspoons of red chili powder and cook it for a couple of minutes. Transfer it to a bowl.
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Take another pan and heat 3-4 teaspoons of oil in it. Add a teaspoon of mustard seeds, Cumin seeds and let them splutter.
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Add a teaspoon of ginger garlic paste. 2-3 slit green chilies and cook for a minute.
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Add ½ teaspoon Asafoetida, and a cup of finely chopped onion. Cook it till such a time till they turn golden brown.
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Sprinkle salt to taste and then add a finely chopped tomato and cook them till they turn soft. Mash them well.
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Add a teaspoon of red chili powder, half a teaspoon of turmeric powder, a teaspoon of coriander, and cumin powder, and garam masala. Mix them well.
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Add the cooked white peas and mashed potato. Next, add two glasses of water, give it a mix and cook it for 5-7 minutes.
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Serve the gravy in a serving bowl, Add the red chili-ginger garlic gravy prepared in step 4 on top of it.
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Serve it hot with sev and pav . Garnish with Spring onion greens and coriander leaves. And top it with some sev or gathiya.
