Soak the white / yellow peas overnight or a minimum of 6 hours. When ready to pressure cook, change the water a couple of times. Take peas with enough water, add 1/4 tsp salt, pressure cook for 2 to 3 times.
Peel off the potatoes and cut them into pieces. Once the pressure falls, add the chopped potatoes to the peas and pressure cook again for a whistle.
While the peas and potatoes are cooling down, heat a nonstick pan with cooking oil.
Add the cumin seeds, saute for two mins, then add finely chopped onions. Saute till it turns brown.
Now, add ginger garlic paste and mix well. You can add 2 tbsp water for getting it cooked quickly.
Add chopped tomatoes along with salt and turmeric powder.
Cook for 5 to 7 mins, till you find oil coming out on the sides.
Add cumin powder, coriander powder, garam masala, green chilli, red chili powder and combine well.
Now, add the boiled white peas and potatoes to it. Mash some of the potatoes to thicken the gravy.
Simmer and cook for 5 to 7 mins.
Garnish with coriander leaves.
Serve hot with Chakuli pithas.