Rinse 250 g peas and place them in a pressure cooker with 1 bay leaf, 1 g cardamom, 10 g chili, 3 g chili powder, 8 g salt, 1 g cinnamon stick, and 750 g water.
2
Pressure cook for 5-6 whistles, then let the pressure release naturally.
3
Heat 30 g mustard oil in a pan and add 3 g cumin seeds. Once they splutter, add 150 g chopped onion and sauté until golden brown.
