Soak the dry peas for 4-6 hours and cook it till soft. Drain out any water and retain for the gravy.
Sauté all the ingredients for the masala paste indicated above one by one in 1 TBSP oil, till onion gets translucent and tomatoes shrivel a bit. Cool and grind together to a paste.
In a pan, add the rest of the oil and sauté this above paste till the raw smell disappears.
Add the cooked peas to the paste and 1/2 cup of water and any remaining water from the cooked peas
Add salt, dry spice powders and let it cook for 15-20 mins till it comes to a slightly thickish consistency (it thickens further on cooling)
Meanwhile, whisk the yoghurt with a pinch each of chaat masala, salt
To assemble the chaat, take the baked papdi in a plate
Crush it slightly
Top with the peas mixture (warm the mixture)
Sprinkle the shredded carrot, minced onion, Date-Tamarind Chutney, whisked yoghurt, Green chutney (if using), Sev, coriander leaves and roasted peanuts one by one as shown in the video and the collage .
Top with coriander and cumin powders and serve immediately.