trace of hand rangoli

1. Soak peas overnight and pressure cook them till soft. 2. Heat oil and saute onion till they are translucent. Add the ginger-chilli paste (can add garlic, I avoided :shy: ). 3. Add all the dry powders and jaggery and saute for a minute. 4. Add tomatoes and salt and saute for a few minutes and then add the cooked peas to this. 5. Bring to a boil and simmer for 10 minutes.