Rinse and then soak 1 cup of dried white peas (safed matar) in enough water overnight or for 8 to 9 hours.
Drain all the water and add them in a pressure cooker. Also add ¼ teaspoon salt and ⅛ teaspoon turmeric powder (about 2 pinches turmeric powder).
Then add 2 cups water.
Pressure cook for 15 to 20 minutes or for 10 to 12 whistle on medium flame. When the pressure falls down on its own, then open the lid and check if the white peas are cooked. In case they are not cooked, then add ½ cup more water and pressure cook for some more minutes. The peas should be cooked well.
Once the peas are cooked then proceed to the next step.
making masala paste
Now in a grinder jar, add the whole spices mentioned under the list 'for masala paste' in the ingredients section above.
Also add 1 tablespoon roasted chana dal, 3 to 4 medium garlic cloves (chopped), ½ inch ginger (chopped), ½ cup chopped coriander leaves, 1 to 2 green chilies (chopped) and ¼ cup tightly packed fresh coconut.
Add ¼ cup of the cooked peas.
Add ⅓ cup water and grind to a smooth paste. Keep aside.
making peas gravy
Heat 1 tablespoon oil in a pan. add ⅓ cup chopped onions.
Mix and saute for 1 to 2 minutes.
Then add ¼ teaspoon red chili powder and mix well.
Now add the green masala paste. mix well and saute for a minute.
Then add the cooked white peas. Add 1 cup water.
Season with 2 teaspoons sugar. Also add salt as per taste.
Mix very well and simmer on a low to low-medium flame. Stir at intervals.
Simmer for 12 to 15 minutes or till you some oil specks on the top. The masala should get cooked and the rawness should go away. Once done switch off the flame. Cover and keep aside.
Meanwhile when the peas gravy is cooking, you can finely chop 1 medium onion, 1 medium tomato, 1 small lime or lemon and coriander leaves. Keep aside.
making masala puri chaat
On a plate, crush 4 to 5 puris which we use for pani puris.
Pour the peas gravy. If you like some sweetness, then you can add sweet tamarind chutney at this step.
Top with some finely chopped onions and tomatoes. You can also add grated carrot as this step.
Sprinkle chaat masala, black salt or regular salt. Also drizzle some lemon juice all over.
Sprinkle some sev on top. If you want the crunch of the pooris, then sprinkle crushed puris on top instead of placing puris in the plate.
Lastly add some chopped coriander leaves on top.
Serve bangalore style masala puri immediately. This way you can make various servings of masala puri and then serve.