Drain water from the Green Peas (2 cup). Rub and wash again to discard any white skin. Put them in a pressure cooker. Add 1 1/2 cups water. Pressure cook on high heat till two whistles and reduce heat and let it cook for 15 minutes.
Remove from heat and let the pressure come down by itself.
Strain the peas to discard any water. Remove any of those thin white skins. Leave them in the strainer. Mash the peas with the backside of a karchi.
Soak Tamarind Pulp (2 tablespoon) in 1/4 cup of water, microwave for a minute, mash and strain to get tamarind water.
To prepare the peas, heat Oil (2 tablespoon) in a pan. Add Cumin Seeds (1/2 teaspoon). Remove from heat.
Add Asafoetida (1 pinch), Salt (to taste) and Chaat Masala (1 teaspoon), Roasted Cumin Powder (1 teaspoon), Garam Masala (1/2 teaspoon), Kashmiri Red Chili Powder (1/2 teaspoon) and Mango Powder (1/2 teaspoon). Return to heat and stir for 30 seconds. If using tamarind water, add it here.
Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture. Switch on the fire and heat through the matar for 3-4 mins.
Transfer in bowls top with Onion (1), Tomato (1), Fresh Cilantro (to taste) and Green Chili Pepper (1). Squeeze some Lemon (1) on top and mix lightly. Serve with kulchas or naans.