Rinse and soak the white peas. I soaked them overnight but you can soak them for a minimum 4 hours.
In the morning peel the potatoes and cut into pieces.
Add to the soaked peas add the soda and mix it.
Next pressure cook the soaked white peas and potatoes for 2-3 whistles. You can add a pinch of turmeric powder and 1 teaspoon salt too I did not.
As the peas cook chop the onions and tomatoes, and make a paste of the ginger, garlic and chilli.
Let the pressure of the cooker drop naturally the open the lid.
Heat oil in a wok and add the cumin seeds to splutter.
Add the red chillies, turmeric powder and the ginger garlic and chilli paste. Sauté till the raw smell goes away.
Add the chopped onions and sauté till light brown.
Add the chopped tomatoes and sauté it till the tomatoes are mushy. If your tomatoes like mine are burning cover with acid add a tablespoon of water to the pan. This is called deglazing. Especially useful when the tomato does not become soft and mushy.
Add all the boiled peas and potatoes, the dry masala and salt. Add water to the pan in which you boiled the peas mix it around and add it to the pan.
Check for salt and adjust. Remember you can always add more later.
Let the mix boil down the potatoes will add to the thickness of the gravy.
The gravy will thicken as it cools down so leave it a little on runny side.
Garnish with coriander leaves and serve.
Notes
Tips:
In case you want to avoid using garlic and onions then follow these steps below:
Heat the oil add the cumin seeds, green chilli and tomatoes.
Cook till the tomatoes are mushy.
Add the peas and piece ginger paste, green chillies, turmeric powder, coriander powder, red chilli powder, salt. Add water and bring to boil.
In place of yellow peas use dehydrated green peas or black gram (kala chana).