There is no fixed recipe , or fixed ingredients as such . You can make it with a thick gravy or even dry . I make mine both ways so am posting both the photographs.To get a thick gravy simply add some water when made and adjust flavors.
2 Cups Dried Yellow Peas ( not chickpea ).
1 Bay leaf.
2 Black Cardamon.
1 Large Onion Chopped.
1 Large Tomato Chopped.
3-4 Green Chilies Minced.
1" Ginger - Cut Like Matchsticks.
1/2 Teaspoon Cumin Powder.
1/2 Teaspoon Black Pepper Powder.
2 Tablespoons Tamarind Paste.
1/2 Teaspoon sugar (optional)
Lemon Juice To Taste.
Black Salt ( optional )
Soak peas overnight , next morning drain and with the bay leaf , cardamom cook under pressure with just enough water to cover the peas.Two whistle , take off , cool and then add all other ingredients. Cook another 5-7 minutes to desired consistency. The matra should be a bit more than done.Adjust flavors , sprinkle with cut coriander leaves and eat this delicious snack with a kulcha/bhatura or on it's own .
Note :- When making the dry version use less tamarind paste as you don't have any ' gravy ' .