Wash and soak the yellow peas overnight. When ready to cook, change the water a couple of times and pressure cook for at least 3-4 times or until done. Let the pressure fall down. You can also pressure cook the peeled potatoes along with peas. Remove the boiled potatoes and cube them into smaller pieces.

Heat a nonstick pan with oil, temper with bay leaf, cumin seeds, finely chopped onions, and saute until the onions change colour.

Now add the ginger-garlic paste and mix well.

Add chopped tomatoes and combine everything well.

After a few minutes add the spice powders along with salt.

Let the tomato turn mushy with the spices powders being cooked well.

Add a cup of water and let the gravy start to boil.

Add the boiled peas, potatoes, check for consistency, and add water as required.

Bring to a boil and cook on high flame for 5 mins.

Simmer and let the gravy get cooked. Takes about 10 mins.

Finally, add the garam masala and chopped coriander leaves.

Serve this Ghuguni along with Bara or with Pitha for a delicious side dish.