Boil the overnight soaked white pea with little salt and turmeric powder with enough water for about 20-25 mins. It should be cooked but not mushy like the pea for chatpata.

Soak the tamarind too for an or more and strain it.

Heat oil in a pan / kadai and add the nigella seeds or Kalonji / Kalo jeera. Once it crackles add the onion paste and saute for few minutes.

Then add the ginger garlic paste and saute it and add all the dry spices and add little water along with it so that it doesn't burn or you can soak it in little water and make a paste before hand. Add salt too as per taste.

Cook the masala by adding little water time to time and cook till the rawness goes away and the oil starts seperating from it, throw in some green chillies too....add the boiled peas and cook for about 5-10 minutes and then add the dry roasted sesame seeds powder and mix well, if needed add little water.

At last add the tamarind water as per taste. Add little at a time mix and taste and add more if required. Mix well, cook for about 5 minutes more while mixing it. Your Matar ko achaar is ready. We usually make this during Tyohar / Diwali / Bhaitika / BhaiDooj or special occasions and relish with Nepali style Aloo Dum and Sel Roti.