Soak the peas overnight, wash them thuroughly , pressure cook with 1 cup water till three whistles n switch off the flame.
Take a pan n roast all the dry masala ingredients without any oil, once cumin seeds starts to change color remove from flame and let it cool. Once it cool make it a fine powder
In a blender make a paste of ginger,garlic n tomatoes n keep aside. Heat oil in a pan n and the cumin seeds n once it splutter add the onion,turmeric powder and once onion become translucent add the tomato puree and fry for 5 minutes then add the dry masala powder and fry till oil begin to saturate on the sides.
Now add this gravy to the pressure cooked peas and mix it nicely, add 3/4 cup water and pressure cook again for 1 whistle and switch off.
Once it cools open the cooker and check the consistency and stir nicely. Serve hot with rice, chappati or puri.
Spinach Puri: Make a puree of spinach n green chilli and keep aside. Heat oil in a frying pan . Take the flour, mix the salt n oil,now add the above spinach puree to it and stir it continously. Then knead it for 4-5 min to a soft firm dough. Divide the dough into 12 balls n roll each ball to a circle of 5 inch diameter with a rolling pin. Deep fry the puri one by one till it puff up n begins to look crispy.
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