PREPARATION

1. Take a pressure cooker, add 230 grams soaked green peas, 150 grams potatoes, 50 grams carrot, 1 litre water, 1/2 teaspoon salt, 1/4 teaspoon turmeric and mix it well.

2. Cover it with lid and cook till you hear 2 - 3 whistles.

3. Open the lid and mash it with masher.

4. Remove it from heat and keep aside.

5. Heat 3 tablespoons oil in a heavy skillet, add 1 teaspoon garlic, 1 teaspoon ginger, 2 green chili and saute till it turns golden brown in color.

6. Add 100 grams onions and fry till translucent.

7. Then, add 135 grams tomato and saute till it turns soft and pulpy.

8. Add 1/4 teaspoon turmeric and stir well.

9. Transfer this mixture into a blender and blend it into a smooth paste.

10. Transfer this into a heavy skillet, add the cooked dal in it and mix it well.

11. Now, add 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon fennel powder, 1 teaspoon garam masala, 1 teaspoon coriander powder and mxi it well.

12. Add 1 teaspoon jaggery powder and mix it again.

13. Then, add 120 milliliters water and stir well.

14. Bring it to a boil and cook for 7 - 10 minutes.

15. Remove it from heat.

16. Take a plate and crush puris on it.

17. Pour the prepared gravy over the puris.

18. Add green chutney, sweet tamarind chutney, onions and tomato.

19. Garnish with coriander, chaat masala and sev.

20. Serve.