Soak matar in water overnight, wash it, strain it, add in a pressure cooker. In goes 1 tsp salt & 1 tsp oil. Add in 4 cup water, place the lid. Give 8 whistles on high flame, lower the flame, cook it for 5 minutes.

Turn off the flame, allow it to depressurise naturally, open the lid after a minute. Take out in a bowl, keep aside.

Now add mustard oil in the same pressure cooker, heat it, in goes tejpatta, dry red chilli & jeera, let it splutter.

Add in onion, stir fry it for a minute.

In goes ginger garlic, saute it until rawness is released.

Add in haldi powder, dhania powder & red chilli powder, mix it well, sprinkle lil water, stir fry it until oil has oozed out.

In goes tomato puree & rest of the salt, mix it well. Cook it covered on low flame until oil has surfaced.

Open the lid, add garam masala powder & kashmiri red chilli powder, stir fry it for a minute.

Now add boiled matar, mix it well. Add in 1 cup hot water, mix it well.

Place the lid, give 6 whistles on high flame, lower the flame, cook it for 5 minutes. Turn off the flame, allow it to depressurise naturally, open the lid after 10 minutes.