Soak pigeon peas overnight or 5-6 hours in lukewarm water.

Remove soaked water & boil dry pigeon peas by adding 3 cups of water in cooker for 8-10 whistle. Let cool down completely.

Heat oil in pan add all masala saute for 2 minutes and temper it to boiled pigeon peas,mix and cover lid cook for 10 minutes on slow flame.
Served with jowar roti and sweet mango pickle.