Make a spice potli by tying whole spices like cinnamon, cardamom, cloves, fennel, star anise, stone flower, and black cardamom in a muslin cloth or tea strainer.

Add the potli along with soaked red cowpeas and bay leaves into a pressure cooker. Pour enough water and cook for 4 whistles. Let the pressure release on its own.

In a pan, heat some coconut oil and roast dry spices like cumin, pepper, coriander, fennel, and both regular and Kashmiri red chillies just for a few seconds.

Add shallots, chopped garlic, ginger, green chilli, and tomato. Sauté until soft. Then add cashews and poppy seeds. Turn off the flame and let it cool.

Blend everything into a smooth paste along with a little cooked cowpeas and water.

In a clay pot, heat coconut oil. Add mustard seeds, cumin seeds, chopped onion, and green chilli. Sauté till the onions turn slightly golden.

Add the ground masala paste, a little water from the blender jar, salt, and turmeric. Let it cook on low flame until oil starts to separate.

Add the remaining cooked cowpeas with stock and crushed kasuri methi. Mix well and let it simmer for a few minutes.

Finish with fresh coriander leaves and serve hot with chapathi, roti, or rice.