Mangsher Ghugni (Dried Yellow peas cooked with meat)

Ingredients for Mangser Ghugni:

Yellow Peas (Dried White Peas) - 1.5 cup
Chicken pieces - 1 cup (I prefer to use 1 inch long pieces  - both boneless and with bones. I cut the big size pieces with a kitchen scissor.)
Potato pieces - 1 cup 
Green Cardamom - 3-4
Cinnamon - 3 (1 inch long each)
Cloves - 3-4
Bay Leaf - 2 medium size
Onion - 2 (thinly sliced)
Garlic - 1.5 tbsp (I prefer to make paste.)
Ginger - 1.5 tbsp (I prefer paste form.)
Turmeric Powder - 1/2 tsp
Red Chili Powder - 2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tomato cubes - 1 cup 
Salt to taste
Oil for cooking
Chicken stock 

For garnishing: 
Lemon Juice - 1 (whole)
Garam Masala Powder - 1/4 tsp 
Finely chopped Green Chili 
Finely chopped Onion 
Finely chopped Coriander Powder (Optional)

Method for Mangser Ghugni:

1. Soak Yellow Peas in water overnight or at least 7-8 hours. 
2. Drain the water. Place it in a pressure cooker. Add fresh water. Boil till to 2 whistle. 
3. Boil the potatoes following the same way.
3. Now you have to boil the chicken pieces in the pressure cooker till 3 whistle. Don't throw away the stock. It will be used later to make the curry. 
4. Heat oil in a pan. Add Green Cardamom, Cinnamon, Cloves and Bay Leaf. Wait till it releases nice aroma. 
5. Add onion. Fry till it becomes soft. 
6. Add Ginger paste, then Garlic paste. Fry till its raw smell goes off. 
7. Now take Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder in bowl. add little water and make a paste. Add it to the fried curry. Mix well. 
8. After 2 minutes, add Tomato. Spread little salt over it. Mix well together. 
9. Now add Chicken Pieces. Cook till it releases oil. 
10. Add Yellow Peas. Mix well. 
11. Now add Chicken stock. Cover the pan with a lid. Allow it to be cooked for few minutes. Check the seasoning. 
12. Now sprinkle Garam Masala Powder. Turn off the heat. Set the pan aside for 10 minutes. 

Your Chicken Ghugni is ready. For Garnishing, spread chopped Onion, Green Chili and Coriander Powder. Now squeeze a whole lemon on top. In place of lemon juice you can use tamarind water.