Matar Ghugni

Rinse dry white peas and soak in water for 4-6 hours. Drain water.

In a cooker, add the dry peas with 1 cup of water, 1 tsp salt, 2 -3 whole green chilies, cinnamon stick, few pepper corns, bay leaves and crushed ginger.

Pressure cook on high flame for 1 whistle. Reduce the flame and cook for 4-5 minutes.

Heat mustard oil in a pan over high flame to smoking point. Reduce flame to medium and add cumin seeds, bay leaf and hing / asafoetida. Fry for a while and add sliced onions. Fry till golden brown.

Add in chopped tomatoes and a pinch of salt. Fry till tomatoes become soft.

Add turmeric powder, coriander powder, chole masala, red chilli powder. Fry till raw smell of spices goes away. Add ginger and garlic paste.

Add tomato paste/tomato puree.Fry masala until oil starts separating from masala.

Add peas to the masala. Adjust salt and add dry mango powder as per taste. You can add water as per your requirement in boiled white peas.

Cover and cook on medium heat for 3-4 minutes. Garnish with coriander leaves and mint leaves.