Soaked dried peas overnight in water or minimum 7-8 hrs.

In a pressure cooker add the soaked peas and water. Add salt into it. 3-4 whistled is enough to boil or it may depend on peas. If required boil it for 1-2 whistled again. Once done strain the peas and reserve the water for later used.

In a kadai add oil, once the oil is hot add coconut chunks & fry until they become golden brown. Take it out from oil & keep aside. Now temper oil with dry red chili, bay leaves, cumin seeds. Once the aroma comes add potato cubes into it. Fry for few minutes. Now add tomatoes, salt & cook it until tomatoes become soft. Add ginger paste, green chili & all the powder spices, add little splash of reserved water. Cook them until the raw spices smell is gone.

Once the spices have started releasing oil, add the boiled peas. Mix it with the masala well. Now add the remaining reserved water, salt, sugar & fried coconut chunks. Cook it for few minutes till the gravy becomes thick. Add coriander leaves and cover it and rest for few minutes.