For the Matar Curry
1.25 cupDried White Peas
3 to 4 cupsWater
1 tspOil
½ tspCumin Seeds
1 tspChaat Masala
½ tspRoasted Cumin Powder
½ tspAmchur Powder
¼ tspKashmiri Red Chili Powder
¼ tspGaram Masala
For Jaljeera Masala
¾ cupMint Leaves
1 tbspCumin Seeds
1 tbspFennel Seeds
1Black Cardamom – Deseeded and Without Husks
1Dried Red Chilli – Deseeded
1 tspBlack or Regular Salt
1 pinchHing
5 to 6Black Peppercorns
½ tspAmchur Powder
1 tbspTamarind – Seedless
¼ cupWater to Grinding
Toppings For Matar Chaat
1Onion – Small-sized, Finely Chopped
1Tomato – Medium-sized, Finely Chopped
1Green Chili
½ inchGinger – Sliced or Finely Chopped
1Lemon – Quartered
Chopped Coriander Leaves to Garnish