Matar ki Dal

Rinse 250g Dried white peas thoroughly and soak them in sufficient water for at least 6-8 hours or overnight.

Drain the soaked Dried white peas. Transfer them to a pressure cooker with 1000g Water and 4g Salt. Pressure cook for 4-5 whistles on medium heat, then reduce heat and cook for another 10 minutes until the peas are soft and mushy. Let the pressure release naturally.

Heat 30g Ghee in a heavy-bottomed pan or kadai over medium heat. Add 5g Cumin seeds and let them splutter.