Wash and soak the white peas and cholay separately overnight.
In the morning rinse them and then add enough water a pinch of salt and pressure cook for 4 whistles. Let the pressure come down naturally. Set aside.
Meanwhile chop the onions, tomatoes, dhania/ coriander leaves.
Heat oil in a pan add the garlic paste, ginger paste and sauté for a few seconds till the raw smell goes away.
Add the onions and cook until translucent.
Add tomatoes and cook until the tomatoes are soft.
Add the red chilli powder, cholay masala, rock salt, amchur powder, little salt and some of the water ( I used the water in the cholay) mix well.
Cook on a medium flame for 1 minute, while stirring occasionally add water if needed.
Now, you can make it in two ways
1. Add mashed samosas to the gravy and cook for 3 minutes.
2. Make some rough pieces out of the samosa and place it on a plate. Add a portion of the prepared gravy over it.
Add dates chutney and tamarind chutney.
Add 1 tbsp of onions chopped tomatoes, 1 tbsp curds and 1 tbsp of sev evenly over it.
Finally sprinkle the coriander evenly on it.