Wash and soak dried peas overnight or for 8 hours in water.
Drain the peas and cook in pressure cooker with 3 cups fresh water and salt for 4 whistles over medium flame or until peas turn soft. Do not drain water from cooked peas; use it later on in the recipe.
Heat oil in a pan over medium flame and add mustard and cumin seeds.
When mustard seeds begin to sizzle, add asafetida and curry leaves and sauté for approximately 10 seconds.
Add chopped onion and sauté until light brown.
Next, add minced garlic and crushed green chili–ginger and sauté for a minute.
Then add chopped tomatoes and cook for approximately 3 minutes.
Add garam masala, red chili powder, turmeric powder and coriander powder and cook for 30 seconds.
Add cooked peas (along with water in which they are pressure cooked) and mix well.
Now add the lemon juice and jaggery and mix well.
Mash few peas with a back of spoon to make it thick. Add 1½ cups of water and mix well.
Add chopped potatoes (boiled), salt and mix well.
Cook it over a low flame for 8-10 minutes or until it turns thick. Take the pan off the stove.
Spoon out the dish in individual serving plates.
Garnish each plate with chopped coriander leaves, sev and chopped onion.