Wash and soak dried green peas overnight.
1 cup Dried Green Peas / Marrowfat Peas
Drain the water and cook dried peas with 3 cups water in the pressure cooker for 3 whistles or until soft and keep it aside.
3 cups Water
Use a blender to grind coriander seeds, cumin, cassia, cloves, marati moggu, black pepper, red chillies, and mace into a powder. Keep it aside.
1 Teaspoon Coriander seeds, 1 Teaspoon Cumin, ¼ Teaspoon Peppercorn, 1 inch Cassia/dalchini, 2 Cloves, 1 Marati moggu / Kapok buds, 2 Red Chillies, ½ blade Mace
Heat oil in a pan.
1 Tablespoon Oil
Add onions and cook until they are soft and the raw smell disappears. Add green chillies, ginger garlic paste, tomatoes, and cook until soft. Then, turn off the heat.
1 medium size Onion, 2 Green chillies, 1 Teaspoon Ginger garlic paste, 1 medium size Tomato, Salt
Let the vegetables cool down completely, then grind them into a smooth paste.
Heat the pan and add the ground onion tomato masala paste, water, spice mix, coriander powder, garam masala, and chilli powder. Mix until thoroughly combined.
1 Teaspoon Coriander powder, 1 Teaspoon Garam masala, 1 Teaspoon Chilli powder, 2 cups Water
Add salt, mashed potatoes, and cooked peas. Stir the mixture well and cook over medium-high heat for 10-15 minutes, then switch off the heat.
2 medium size Potato