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.