INGREDIENTS:

1 kg peas shelled
400 gm large tomatoes (either ground in mixi/puree)
3-4 large spoons of cooking oil
1 piece of ginger [paste]
½ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
1½ tsp coriander powder
7 cloves
Few grains of Heeng
1 cinnamon sticks
1/2 tsp zeera saabut
8-10 black pepper seeds
3-4 illachi large and small

METHOD

Put oil in a Pressure cooker. When heated add heeng when it turns while add zeera till it is golden brown.
Then add peas, ginger paste, tomato paste/ puree, coriander powder, salt, chilli powder, turmeric powder. fry well on slow fire till oil gets separated

Also add crushed cloves and black pepper, Cardamom.

Add little water keep the utensil lid lightly covered. Cook on slow fire till peas are cooked and the gravy gets dry. Garnish with green coriander leaves and finely chopped ginger.