Wash and soak the dried white peas overnight.
Drain the water. Add fresh water and soaked peas along with salt and pressure cook it, until 4-5 whistleor until it gets well cooked.
Heat oil in a heavy bottom pan.
Add cumin seeds to it and let it splutter.
Once the seeds starts spluttering add ginger-garlic paste to it and saute for a minute.
Add chopped onion and saute until golden brown.
Add chopped tomato and salt to it, cook until it gets mushy.
Add coriander powder, red chilli powder and turmeric powder. Mix everything well and cook until the raw smell of masala goes off.
Now add cooked peas to it and mix well.
Add water as required and mix well.
Cook peas on a low flame for 10-12 minutes.
Once the peas absorb the masala and gravy thickens, add garam masala to it. Stir well.
Add chopped coriander leaves and switch off the flame.
Finely matar masala is ready to be served.