Soak the peas overnight or for a minimum of 4 hours. Pressure cook until it is soft by adding salt and soda to it.
Take a pan heat oil add bay leaf and cumin seeds and the chopped onions to the pan and some salt, fry till the onion becomes soft and light brown.
Now add the chopped tomatoes, turmeric powder and chopped ginger fry for a minutes or till oil oozes from the mixture.
Now add the boiled peas and toss with masala mixture. Add 1/2 cup of warm water to the pan and let the curry boil for 5 minutes, cover on low heat.
After 5 minutes of boiling on the curry and give a nice stir. Turn off the flame and let the curry stand for 10 minutes.
Serve with Roti
