Ghugni

Soak the dried yellow peas overnight in plenty of water. Drain and pressure cook with salt and turmeric for 3–4 whistles until soft but not mushy. Set aside.

Heat mustard oil in a heavy-bottomed pan over medium-high heat until it reaches smoking point, then reduce to medium. Add bay leaves and cumin seeds and let them splutter.

Add finely chopped onions and fry until golden brown, about 8–10 minutes, stirring frequently.

Add ginger paste and garlic paste, sauté for 2 minutes until the raw smell disappears.

Add chopped tomatoes and cook until they break down and oil separates, about 5 minutes.

Add turmeric powder and red chilli powder, stir well and cook for 1 minute.

Add the boiled yellow peas along with any remaining cooking liquid. Mix thoroughly to coat the peas with the masala.

Add tamarind pulp and slit green chillies. Stir and cook on medium heat for 8–10 minutes until the gravy thickens and flavors meld.

Sprinkle garam masala, adjust salt, and cook for another 2 minutes.

Garnish generously with fresh coriander leaves and serve hot with puri, bread, or as a street-food snack topped with chopped onion and lemon juice.