Masala Puri - Mysore Style

I absolutely love this street food and when I was out from Home during initial days in Bangalore, I have tried this to find the original Mysore Masala Puri so badly, that I ate almost everyday during my training days : ) 

Ingredients:
3/4 cup dry green peas, soaked overnight and pressure cooked (do not use fresh peas)
1/2 cup toor dal cooked till soft with a pinch of turmeric
Grated carrot
Finely chopped onion
Puris 
Sev
Finely chopped coriander leaves
1 tbl spn coconut
1 tea spn sugar
1 and 1/2 tea spn red chilli powder
Salt
Dry Spices :
4 cloves
1″ cinnamon
1 tea spn coriander seeds
1 tea spn cumin seeds
1/4 tea spn peppercorns
A small piece of nutmeg(jayikayi)
1 mace(japatre/javatri)
2-3 marathi moggu

Method:
Dry roast all the spices (I did this to help in grinding, was not in original recipe).
Grind the spices with coconut, red chilli powder to a smooth paste. Add the toor dal and grind (I did not want to sieve it to get a smooth paste, so I just ground it).
Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
Add salt, sugar and cook for a while. Now add the cooked peas and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid.
In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy. Spread some carrot, onion, coriander leaves and sev. Serve immediately.
The gravy should be hot to enjoy the actual taste of it. Add the toppings according to your liking.