Wash the dried peas a couple of times, soak in enough water overnight. When you are ready to cook the dish, rinse the peas a couple of times again.
Take the peas with enough water, salt in a pressure cooker and cook for 3 whistles.
Take the potatoes, peel the skin, and cube it. Add to the peas and pressure cook for another whistle. Let the pressure fall.
Heat oil in a nonstick pan, add mustard seeds. Once it crackles, add hing, curry leaves, and sauté for a minute.
Now add finely minced ginger and garlic, sauté for two minutes.
Add chopped onions, sauté until the onions turn translucent.
Add salt and turmeric powder, mix and then add chopped tomatoes, cook until it turns mushy.
At this stage, add all the spice powders, saute for 5 mins, add little water for the masala to get cooked and mixed well.
Add the cooked peas and potatoes. Cook on high flame for 5 mins, then add water as required. You can add the stock you got from boiled peas.
Bring to a boil, then simmer for another 5 minutes. Check for seasoning and adjust accordingly.
Sprinkle coriander leaves and switch them off.
Serve with pooris/pav.