First, wash the white peas properly.

Next, soak them overnight.

Next, wash, peel, and cut the potatoes in cubes. Wash and chop the tomatoes and onions finely.

Take the cloves of garlic, ginger, dried red chili, and green chili.

Put them in the grinder and make a fine paste.

Now, take the soaked white peas and potato cubes in a pressure cooker.

Add water and salt to taste to it.

Pressure cook them until 1 whistle on high flame. Then lower the flame and let it simmer for about 10 minutes.

While the white peas and potatoes are getting cooked, take a mortar and pestle or sil batta and grind 2 tsp of cumin seed with some water.

Make it into a fine paste.

After 10 minutes, take the pressure cooker off the flame and allow the pressure to release naturally.

Next, take a kadhai or a pan and add mustard oil.

Let the oil heat until it smokes a little. To it, add the bay leaves and ½ tsp of cumin seeds.

Sauté them until they crackle and then add the finely chopped onions.

Fry the onions until they turn golden in color.

Next, add the ginger, garlic, green chili, and dried red chili paste to the kadhai or pan.

Combine everything nicely and let them fry until the raw smell is gone.

Now, add the finely chopped tomatoes to it.

Stir everything well and then add turmeric powder and salt to taste.

Fry everything well until the tomatoes turn soft and mushy.

To this add a bit of sugar to enhance the flavors and to balance out the salt.

When the oil separates out of the masala, add the cumin seed paste.

Combine everything nicely. Keep the flame on medium.

Stir consistently and then add the boiled white peas and potatoes with the water.

Combine all the ingredients and take a taste test.

Now, let them cook until the consistency comes to a thicker side. Scrape from all the sides and stir occasionally.

Check if anything is needed and then add the lime juice.

Combine again nicely.

Turn off the flame and transfer the Ghugni into a bowl.

Garnish it with the chopped coriander.