Soak white peas overnight or for 6 hours and pressure cook with salt for 2 whistles and not more than that.
Boil potatoes until 80% cooked, peel the skin and dice them.
Make the paste of 1 onion, and finely chop the other one.
Heat oil in a pan and fry the potatoes until they turn golden in color and then remove them.
In the same pan add oil, add cumin seeds let it crackle, add onion paste, ginger, saute well, add chili powder, cumin powder and salt, mix well and cook until oil is separated.
Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in is of medium consistency.
In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot.
Bhaja Masala - Cumin seeds - 2 teaspoons, coriander seeds - 2 teaspoons, 3 Cardamom, 5 Cloves, 5 Dry Red chili, 1 Bay leaf. Roast all, cool it and then grind to fine powder.
