1. Wash and soak peas overnight.
2. Place in a pressure cooker with enough water and cook them with a pinch of salt till soft.
3. Mash the tomatoes in a blender and keep it ready.
4. Take besan in a mixing bowl, add a little water and make a paste of it without any lumps.
5. Heat oil in a pan.
6. Add finely chopped onions and saute till transculent.
7. Add tomato puree and cook for a minute.
8. Add red chilly powder, roast cumin powder, mango powder, dhaniya/coriander powder and cook further for 2 mins.
9. Now add salt and liquid besan mixture.
10. Stir well and cook over low flame till the raw smell of the besan disappears.
11. Keep stirring in between as the besan might stick to the bottom of the pan.
12. Add the cooked peas, combine and simmer for 4 to 5 mins
13. Once the gravy thickens, add butter and turn off the heat.
14. Sprinkle chaat masala pwd and mix well.

To serve:
Transfer hot peas chat in a serving plate. Sprinkle finely chopped onion, coriander leaves, grated mango. Top it with crispy omapodi snack.Squeeze a little lemon juice over it for the lipsmacking tangy taste.

Recipe courtesy: Tasty Appetite