n n Wash the peas and soak them in enough water for 6-8 hours.n n Then take the soaked peas along with 2 cups of water, salt and turmeric.  Pressure cook for 3-4 whistles.n n Heat oil in a pan and add cumin seeds. Let it crackle.n n When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.n n Saute till the tomatoes become soft, then add the chili powder, black salt and saute for a minute.n n Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).n n Cover and simmer for 5-6 minutes till done.n n Now add the garam masala and mix well .n n Take around 3/4 to 1 cup of ghughni in a serving bowl. garnish lemon juice roasted cumin powder, onion, mint chutney and coriander leaves. n n Serve immediately.nn