Soak Channa and green peas in water together overnight.

Wash and cook them in a pressure cooker until the 3rd whistle. Keep aside

Separately cook the potato in the pressure cooker until the 2nd whistle. Peel the potatoes and keep aside.

Heat oil in pan and half fry the onions. Add cinnamon and cloves.

Fry till brown and then add ginger garlic paste. Stir well.

Add chopped tomatoes, sauté well to make a fine paste.

Add little water; stir under high flame for under a minute and then reduce flame.

Add Channa, green peas and potato. Stir well and add 1 cup of water. Boil well on medium heat.

Best served with dosa or roti.