Yellow Peas (dry) - 1 cup, soak overnight
Ginger - 1 inch
Cinnamon - 1 stick
Turmeric Powder - 1 tsp
Salt - 1 tsp
Chilli Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 2-3
Dry Bay Leaves - 3-4
Boiled Potatoe - 2-3, chopped into 1/2 inch cubes
Water - to pressure cook the Yellow Peas and for the gravy
Canola Oil - 1 tbsp
Tomato-Ginger-Garlic-Onion Paste - 10 tbsp (Grind 2 medium Onions, 1 inch Ginger, 2 Tomatoes, 7-8 Garlic Pods)
Onion - Raw, chopped to garnish
Cilantro - Fresh, chopped to garnish
Rock Salt - to garnish, as per taste, optional
Soak Yellow Peas (dry) overnight in water.
Pressure cook the soaked Yellow Peas and chopped Potatoes (1/2 inch cubes or smaller) with Salt, Turmeric, Cinnamon stick and Chilli Powder(optional, as per taste) - I usually cook it for 3-4 whistles. Let it sit till the cooker cover opens by itself.
In a flat pan, hear Canola oil.
Add dry Cumin seed, dry Bay Leaf and dry Red Chilli and let it sizzle and temper the oil.
Add the ground Tomato-Ginger-Garlic-Onion Paste. Stir often and let it cook.
When the oil separates, add the boiled Yellow Peas and Potatoes (without the water).
Let it cook for 5-10 mins and then add water as per the desired consistency.
Serve hot. Garnish with raw chopped Onion, chopped fresh Cilantro and powder Rock Salt - optional, as per taste!