Cooking Mode: Ghugni

Step 1 of 5

Soak yellow dried peas overnight and pressure cook with cubed potato, salt, and water for 5 whistles.

Step 2 of 5

Heat mustard oil in a pan, sauté coconut pieces until golden, and set aside.

Step 3 of 5

Add chopped onion, ginger paste, and garlic paste to oil; sauté until golden.

Step 4 of 5

Add chopped tomato and cumin powder; cook until tomato breaks down.

Step 5 of 5

Stir cooked peas and potatoes into gravy, simmer for 10 minutes, and garnish with fried coconut.