To begin making the Goan Style Patol Bhaji Recipe, wash and soak the green peas in water overnight.
Heat a pan with oil on medium flame, add coriander seeds, dry red chilies, cinnamon, peppercorns, cloves, Star anise, fennel seeds and cumin seeds. Fry until the aroma is released for about 10 seconds.
Add the chopped onions, ginger, garlic and sauté until the onion turn translucent. Add freshly grated coconut and sauté until the mixture turns golden brown.
Switch off the heat, allow the mixture to cool down. Add the sautéed mixture in a mixer jar with water to a smooth paste.
Heat a pressure cooker, add the freshly ground paste, soaked legumes, turmeric powder, jaggery, tamarind water and salt and mix well.
Add about 1/2 cup of water and pressure cook the Patol Bhaji for about 3 whistle. Allow the pressure to release naturally.
Open the pressure cooker, transfer to a serving bowl and serve piping hot.