Step 1

Turn the Instant Pot on "Saute" mode and add the oil.

Step 2

Once the oil is hot, add the tempering ingredients - mustard seeds, cumin seeds, curry leaves, green chilies, and peanuts and give a good mix.

Step 3

Add the ginger garlic paste and onions, and saute for about a minute until cooked.

Step 4

Add the tomatoes and all the spices and cook for a few minutes.

Step 5

Add the soaked dried peas and give it a mix.

Step 6

Add salt and water to cover the dried peas and deglaze the bottom of the pot with a spatula.

Step 7

Select "Cancel" to come out of Saute mode.

Step 8

Cook on "High Pressure" mode for 15 minutes followed by natural pressure release.

Step 9

If using frozen samosa, cook them as per directions.

Step 10

Take one samosa and break into two pieces.

Step 11

Top it with generous amount of ragda (white peas curry), green chutney, sweet tamarind chutney, thin sev.

Step 12

Sprinkle some chaat masala and optionally garnish with some cilantro leaves.