Soak the dried green peas in plenty of water, overnight, or for 6-8 hours.
When they are sufficiently rehydrated, drain the soaking water. Place this in a pressure cooker with 2.5 cups of fresh water. Pressure cook for 1 whistle and keep on sim (lowest heat) for 10 minutes.
While the peas are pressure cooking, prepare the base for the curry.
Heat mustard oil in a heavy bottomed pan. Add the cumin, mustard, asafoetida and ginger. (if you have panch phoron, then use that instead of the cumin and mustard seeds)
Once the seeds splutter, add onion slices and saute on medium flame for 5-6 minutes or until onions are golden brown.
Add the tomato puree, dry spice powders and allow this to simmer for 2-3 minutes.
Once the cooker is cool enough to open, remove the cooked peas and add to the prepared curry base.
Season with salt and allow to simmer for 2-3 minutes. Thin with some water to bring to desired consistency.
Garnish with fresh coriander leaves.