Soak Ghugni motor/Yellow dried peas in a generous amount of water for 5-6 hours. 

Add soaked yellow peas in a cooker. Pressure cook with enough water (water level should be 2″ high from the yellow peas). Check after 4-5 whistles. You need to cook the yellow peas with grains visible mostly and little mushy at the same time. So, adjust the whistles accordingly. Open the lid after pressure has reduced.

Peel the potatoes and cut lengthwise. Then cut each half lengthwise again, and cut the wedges into cubes. Wash well and keep aside.

Heat oil in a deep frying pan/kadai. Add cubed potatoes, fry over medium heat until golden in color. Remove and keep aside. 

Now add the ingredients mentioned for tempering, sauté for a few seconds. 

Add sliced onions, fry over medium heat until light brown in color. Next to add garlic paste, mix and sauté for few seconds. 

Add chopped tomatoes, ginger paste, turmeric powder, cumin powder, and salt. Mix and fry over medium heat until the masala starts leaving oil. 

Add boiled yellow peas, potatoes, and green chilies into this. Mix well and cook for 10 minutes over medium heat. Keep stirring in between to prevent burning from the bottom of the pan. 

Now add ¾ cup of water into this. Mix well and cook over low heat until the potatoes are done. Keep stirring in between. Check salt, add sugar, black pepper powder, garam masala powder. Mix well and cook for 2 minutes more. Remove from the heat.

Serve hot. While serving garnish with chopped green chilies & onion, followed by a generous drizzle of lemon juice or tamarind water on top. Enjoy!