Wash and rinse the white peas soak overnight or atleast for 4- 6 hours. The peas will swell and absorb water hence use a deep bowl and in sufficient quantity of water. Generally, you will need 3 times the volume of peas.
To cook the peas:
When ready to make the curry wash the peas again and drain the water. Add drained peas to the cooker/ pressure pan, if using potato cut into cubes and add to the pan. Add water in the proportion 1:3 1 pea 3 water, add a teaspoon of salt and turmeric. Stir to mix pressure cook for 3 whistles and let the pressure drop naturally.
Check the peas they should cooked but not mushy. Drain the peas and reserve the water. Set aside.
Let's get the masala ready:
In a pan heat 1 tablespoon oil. Lower the flame and add cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon and red chillies( if using)till aromatic.
Add the sliced onion and stir fry till the onions become translucent.
Add the poppy seeds and nutmeg if using and fry for a minute.
Add the coconut and stir-fry again on low flame till the coconut becomes brownish.
Switch off the flame and add the red chilli powder (if using) and the tamarind ball and mix.
Transfer to a plate and cool the masala. Once cool grind to a fine paste using water. Set aside.
To make the curry:
In a wok heat 3 tablespoon oil and splutter the mustard seed. Add the curry leaves and give a quick stir.
Add the drained peas and stir for a minute or 2.
Add the ground masala paste and mix well.
Use the reserved water to rinse the mixer and add to the bubbling gravy.
Adjust the seasoning and add water to adjust the thickness of the gravy.
Let the mixture boil for 5-7 minutes.
Garnish with coriander and serve with pav, poli, or une.