Soak peas in wllarm water overnight. Discard water at the time of cooking. Using fresh water, pressure-cook the peas with along with a spoon of salt. You can also boil potatoes in the same batch. It may take about 13 whistles released on medium heat. When ready, peel and cut the potato in the peas.

Hear oil, crackle mustard and add asafoetida. Add curry leaves, onions and ginger garlic green chillies paste. Fry till the onions are translucent. Add tomatoes and the spices. Fry till the tomatoes are cooked and oil oozes.

Add peas and potatoes, cytric acid and combine well. Add hot water to adjust consistency. If needed, add about a tbsp of jaggery. Bring it to boil and cook till you get thebright consistency.

Serving: take a ladle full of usal. Pour some tali. Sprinkle sev, onions and coriendar leaves. Serve hot.