Wash the dried green peas and soak them for 7–8 hours or overnight.
Drain the soaked peas and transfer them to a pressure cooker. Add salt and 2 cups of water. Pressure cook for 4 whistles or until the peas are soft. Keep aside.
To prepare the masala, heat 1 tsp coconut oil in a pan. Add coriander seeds, cumin seeds, black peppercorns,fenugreek seeds, cloves, cinnamon and poppy seeds. Roast for a few seconds until aromatic.
Add the dried red chillies and roast briefly. Then add the garlic, chopped onion and curry leaves. Sauté until the onion turns translucent.
Transfer the roasted ingredients to a plate
In the same pan, add the grated coconut and sauté for 2–3 minutes until aromatic. (Do not brown the coconut.) Allow everything to cool.
Transfer the roasted spices, onion mixture and coconut to a mixer jar. Add turmeric powder and enough water, then grind to a smooth paste.
Heat 1 tsp coconut oil in a pan. Add mustard seeds. Once they splutter, add curry leaves, hing and chopped onion. Sauté until the onion softens.
Add the chopped tomato and cook until it becomes soft and mushy.
Add the chopped potatoes along with a little water. Cover and cook until the potatoes are almost tender.
Add the cooked green peas along with their cooking water, followed by the ground masala.
Mix well and adjust the consistency by adding more water if required.
Check the salt and simmer the curry for 8–10minutes, allowing the flavours to blend.
Garnish with chopped coriander leaves andserve hot with steamed rice, puris or chapatis.