Soak Urad and yellow peas separately for 4 hours.
Grind the Urad into a thick paste with some ginger and green chillies. Keep aside.
Pressure Cook peas for 4-5 whistles on a full flame. Add a pinch of soda and salt while cooking.
Take a little oil in a kadhai and roast the roughly chopped onions, tomatoes, ginger and garlic.
Let it cool.
Blend this for making the gravy.
In another pan prepare tadka using rai/jeera/tej patta and add the tomato onion paste. Saute till oil separates. Now divide the gravy in 2 parts.
For the Dum Aloo: Take some oil and fry the potatoes (cut in 4 parts). Now add gravy, chilli, kashmiri Mirch, kitchen king Masala, kasuri methi, dhaniya powder, salt and garam masala.
For the Ghughuni: Add the remaining gravy, haldi, mirch, anardana, dhaniya powder, chana masala, garam masala to the boiled peas and pressure cook for 2 whistle.
For the Dahi Bada: Heat oil for frying Bada. Take the urad mix and add a pinch baking soda and salt, mix it vigorously. It will become lighter and now make badas and fry till golden and soak them in water. Take curd, add jeera powder, salt, 1/2 sugar and mix with a beater.
For the Tadka: In a tadka pan take oil, add mustard seeds when they start crackling, add curry leaves and pour the tadka on to the curd mix.
For Assembling: Squeeze out water from bada, place 2-3 bada in a bowl. Add some beaten curd. Then scoop in some aloo dum and ghughuni. Then pour some more curd. Sprinkle some anardana, jeera powder, black salt. Garnish with onions, cilantro, green chillies, fine bhujia and enjoy the taste and compliments.