Soak yellow peas in water overnight or for at least 8-10 hours.

Transfer the soaked peas to a pressure cooker. Add peeled potatoes.

Add turmeric powder, salt, and enough water to cover the peas.

Add a pinch of baking soda to help soften the peas.

Close the lid and pressure cook on medium flame for 4-5 whistles until the peas are soft.

Soak tamarind in hot water to extract the pulp.

In a blender, add mint leaves and coriander leaves.

Briefly blend the leaves, then add the tamarind water.

Blend everything into a fine, smooth chutney.

Finely chop the onions and tomatoes. Julienne the ginger and chop the green chillies.

In a pan, dry roast dried red chillies and cumin seeds until fragrant and brown.

Grind the roasted spices into a coarse powder using a mortar and pestle or a grinder.

Once cooked, remove the boiled potatoes from the pressure cooker and set them aside.

Heat mustard oil in a pan and add cumin seeds and a bay leaf.

Add asafoetida, coriander powder, and Kashmiri chilli powder. Sauté briefly.

Add the boiled peas, mashed boiled potatoes, and the roasted cumin-chilli powder. Mix well.

Add hot water to reach your desired consistency, then add garam masala and mix.

In a bowl, take the hot pea mixture. Add chopped onion, tomato, ginger, green chilli, and coriander.

Season with black salt, chaat masala, chilli powder, and the roasted cumin-chilli powder.

Add the green chutney and squeeze fresh lemon juice.

Mix all the ingredients thoroughly.

To serve, garnish with more toppings like sliced onions, ginger, green chutney, and fine sev.