First wash and soak the white peas overnight. Take potato chunks and soaked peas with two cups of water, in a pressure cooker and bring to boil for a whistle. Allow to cool down naturally.

Add chopped onions and fry till rawness is gone. Mix ginger garlic paste and saute till rawness is gone.

Now add chilli powder, cumin powder and coriander powder. Mix and cook for a minute.

Add mustard seeds and poppy seeds paste along with tomato puree and garam masala powder. Cook till the oil separate from masala.

Then add crushed kasoori methi and mix well with masala. Now mix boiled peas and potato with the boiled water. Bring to boil and cook on low flame five minutes. Garnish with chopped green coriander leaves and serve as chaat /curry with rice/roti/poori.