First rinse dry white peas and soak them in enough water for 4-6 hours. After 6 hours drain water from white peas.

Take cooker add in soaked dry white peas/dry safed matar ke chole & tea bag with 1 cup of water. To this add 1 teaspoon salt 2 -3 whole green chillies,cinnamon stick, few pepper corns,bay leaves. Crushed ginger.

Boil till 1 whistle comes under high flame reduce the flame and cook another 4-5 minutes. If white peas are hard you can add 1/4 teaspoon cooking soda in water before boiling,by doing this it will get boiled quickly.

While peas are getting boiled you can prepare masala gravy. Heat oil in a pan over high flame to a smoking point reduce the flame to medium add in cumin seeds,bay leaf and hing/asafoetida fry for a While.

Add in sliced onions fry till golden brown. Add in chopped tomatoes and pinch of salt fry till tomatoes become soft. To this add turmeric powder, coriander powder, chole masala red chilli powder fry for a while till raw smell of spices disappears.

Now add ginger and garlic paste Fry for a while now add tomato paste or you can add tomato puree. Fry masala until oil start separating from masala.

Add grated tomatoes and fry masala till oil start separating from masala on medium flame. Now when dry peas are boiled and pressure from the cooker is released. Open the lid of a cooker and add these boiled peas to the masala.

Now adjust salt and add dry mango powder as per your taste. You can add water as per your requirement in boiled white peas Cover and cook on medium heat for 3-4 minutes.

Garnish with coriander leafs and green chillies.

Serve hot with puri.