Niramish Ghugni

Rinse the soaked Dried white peas thoroughly and boil them in a pressure cooker with enough water until tender but still holding their shape, about 3-4 whistles. Drain and set aside.

Heat Mustard oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the Bay leaf, Panch phoron, and Asafoetida. Allow them to splutter for a few seconds until fragrant.

Add the diced Potato to the pan and fry until they are lightly golden brown on the edges, stirring occasionally.