PREPARATION

1. In a bowl, add 250 grams white peas, 500 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add soaked white peas, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 4 - 5 whistles.
4. Open the lid and remove it from heat.
5. Heat 20 milliliters oil in a skillet, add 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for a minute.
6. Then, add 120 grams onion puree and mix it well.
7. Cook until it turns golden brown in color.
8. Now, add 180 grams tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon turmeric and stir well.
11. Add 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
12. Now, add the boiled white peas and mix it well.
13. Bring it to a boil.
14. Add 1 tablespoon lemon juice, 1 tablespoon green chili, 1 tablespoon chaat masala and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat and keep aside.

(For Mint Coriander Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Tamarind Chutney)
1. Take a deep pan, add 150 milliliters tamarind pulp, 60 grams jaggery powder, 1 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon dry ginger powder, 1 teaspoon cumin powder and mix it well.
2. Bring it to a boil.
3. Cook for 5 - 7 minutes on medium heat.
4. Remove it from heat and allow it to cool.
5. Take a serving plate, add the prepared peas in it.
6. Top with prepared mint coriander chutney and tamarind chutney.
7. Add some onions and tomato on top of it.
8. Garnish with coriander.
9. Serve.