firstly, soak 1 cup white peas for 8 hours or until it is soaked well.

drain off the water and transfer the soaked white peas to the cooker.

add ½ tsp salt, ¼ tsp turmeric and 3 cup water.

cover and pressure cook for 4 whistles or until the peas are cooked well.

now in a large kadai heat 2 tbsp oil. add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon, 4 cloves, ½ tsp fennel, 1 tsp cumin and pinch hing.

saute until the spices turn aromatic.

now add 1 onion, 1 chilli and 1 tsp ginger garlic paste.

saute well making sure the onions turn golden brown.

further keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp pepper powder, 1 tsp aamchur and ¾ tsp salt.

saute until the spices turn aromatic.

further, add 1½ cup tomato puree and saute until the oil separates.

now add boiled white peas and mix well.

adding 1 cup water or as required, adjust the consistency of the curry.

cover and simmer for 10 minutes or until the flavours are absorbed.

now add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.

finally, enjoy matar ke chole with roti, kulcha or chaats.