Ingredients:

3/4 cup dry green peas, soaked overnight and pressure cooked with little salt (do not use frozen peas, the taste will vary)

1/4 cup toro dal (yellow pegion peas) cooked till soft with a pinch of turmeric

carrot-1, grated

onion-1, finely chopped

Puris – used store-bought (pani puris)

Sev- 1 cup (o size, store bought)

Coriander (Cilantro) leaves- 1/2 cup, finely chopped

Shredded coconut-1 tbsp

Sugar-1 tsp

Red chilli powder- 1 1/2 tsp

Salt
Dry Spices :

cloves-3

cinnamon- 1 inch

coriander seeds- 1 tsp

cumin seeds- 1 tsp

peppercorns- 1 tsp

Nutmeg- a small piece

Method:
Dry roast all the spices until light golden brown, then add coconut and fry for a minute and keep it aside.

Grind the spices with coconut, red chill powder and 1/4 cup of water to a smooth paste. Add the toor dal and grind again for a minute.

Take the ground paste in a heatproof pan and add half cup of water to liquefy it. Add salt, sugar and cook for a 5-6 minutes. Add the cooked peas and allow the mixture to blend well. Add more salt if needed. The gravy should not be too thick or too thin.

Crush 4-5 puris on the serving plate.

Spread  about 1-2 ladle full of gravy.

Top it up with some grated carrot.

Then add chopped onions

and a layer of sev.

and finally with some cilantro!  Serve immediately. (Add the topping according to your taste)