• Wash the white peas thoroughly and soak them for 5-6 hours (or overnight).
• Once the peas are soaked, drain the water from them and rinse again.

Make the ragda curry:

• Set the Instant Pot to saute mode and add oil. Once it heats, add cumin seeds and let them splutter.
• Add ginger and green chili. Saute for a few seconds. Next, add hing, ground turmeric, chili powder, and ground coriander.
• Add 2 tablespoons of water and saute for about a minute.
• Add the soaked peas and salt. Add 2½ cups of water. Mix well and deglaze the pot.
• Cancel saute mode and secure the IP lid. Set the Instant Pot in Bean/Chili mode for 15 minutes.
• Do a natural release of pressure for 10 minutes, then do a quick release.
• The peas should be well-cooked and slightly mushy. Open the lid and mix well.
• Lightly mash some of the peas using a potato masher (this will help thicken the curry).
• If the curry is too thick, add ½ cup of water and put the IP in saute mode for 2-3 minutes. Check and adjust the salt at this stage.
• Put the Instant Pot back in saute mode. Add garam masala and tamarind paste. Mix and simmer for 2-3 minutes.
• Ragda curry is ready.

Assemble and serve:

• Warm the samosa in an oven or air fryer. Also, make sure the ragda is warm.
• Smash one samosa on a serving plate.
• Add ½ cup warm ragda on the top.
• Top with green chutney and mint chutney.
• Sprinkle chaat masala and chili powder. Season with salt as needed.
• Next, top ¼ cup of whisked yogurt. Add 1-2 tablespoons of finely chopped onion.
• Top with cilantro and serve immediately.