Dry roast all the ingredients mentioned under Aloo Kabli Masala mix over medium heat until fragrant (for 2-3 minutes approximately). Care should be taken not to burn them. Let the spices cool completely. Grind them using a food processor, keep aside.

Soak tamarind into ½ cup of water for 20 minutes. Mix well. Strain the tamarind water in a separate bowl, keep aside.

Peel and cut the boiled potatoes into cubes. Keep aside.

Soak black chickpeas overnight with 2 cups of water. Next day discard the water, wash the chickpeas 2-3 times and pressure cook with enough water, and ½ tsp of salt. Take off the flame after 6-8 whistles. Open the lid after pressure has reduced. Take out the boiled chickpeas in a bowl, keep aside.

Soak yellow dried peas/motor in a generous amount of water for 5-6 hours. Wash well 2-3 times under running water. Now add soaked yellow peas in the cooker. Pressure cook with enough water (water level should be 2″ up from the yellow peas). Take off the flame after 3-4 whistles. Open the lid after pressure has reduced. Take out the boiled yellow peas in a bowl, keep aside.

In a bowl add boiled potatoes, black chickpeas, aloo kabli masala, 5-6 tsp of tamarind water, black salt, boiled yellow peas, green chillies, and chopped onion. Mix well. Adjust salt. Serve this immediately into small bowls.