Naram Matar (Soft Peas)

1 cup dry green peas
1 tspn jeera
Half a tspn sarso
3 cloves garlic, minced
6 pieces tej patti
1 or 2 hot peppers, chopped finely
Salt to taste
2 tblspns of oil

Method:
Soak peas overnight. Next day drain peas, add fresh water and boil gently for about half an hour until peas become soft. Drain water. Set aside. Heat oil. Add jeera and tej patti. Fry for a minute. Add peas, garlic, hot pepper and salt. Cook for about 7 minutes. If any water remains in the pot, cook until water dries up. Enjoy!