Step-by-Step Instructions

1. 1.Soak and Pressure Cook Peas

   Wash and soak 250g dried yellow peas overnight (as shown at 00:31). Transfer the soaked peas to a pressure cooker (00:37). Add a pinch of turmeric powder (00:41) and a pinch of salt (00:45). Pour in 4 cups of water (00:48). Close the pressure cooker lid (00:54) and cook for 2 whistles on high flame, then reduce heat to low and cook for 15 minutes. Let the pressure release naturally. The peas should be well-cooked and soft (00:57).

2. 2.Prepare the Masala Base

   Heat 3 tablespoons of oil in a pan (01:17). Once hot, add 1/2 teaspoon of cumin seeds and let them splutter (01:23). Add 1 medium finely sliced onion (01:31) and sauté until light golden brown (01:34). Add 4 large finely chopped tomatoes (01:53) and cook for 2-3 minutes until they soften (01:58).

3. 3.Add Spices to Masala

   Add 1/4 teaspoon of asafoetida (hing) (02:06), 1/2 teaspoon of turmeric powder (02:13), 1/2 teaspoon of chili flakes (02:16), 1/2 teaspoon of coriander powder (02:18), salt to taste (02:20), 1 teaspoon of black salt (02:22), and 1 teaspoon of amchur powder (02:24). Mix all the spices well with the tomato-onion mixture and cook until the oil separates and the masala is well-cooked and slightly mashed (02:35).

4. 4.Combine Peas with Masala

   Add the boiled yellow peas to the prepared masala (02:42). Mix everything thoroughly, ensuring the peas are well coated with the masala (02:47). Keep the flame on low to medium.

5. 5.Finish and Garnish

   If you prefer a thinner consistency, add about 1/2 cup of water and bring it to a simmer (00:06). Add 1 teaspoon of chana masala powder (03:13) and mix well (03:23). Cook for another 2-3 minutes. Garnish with fresh chopped coriander leaves (03:35). Serve hot with roti, puri, or rice.