Rinse the soaked peas and keep it aside.
In a pressure cooker add the oil.
Once it is hot, add the mustard seeds and let it crackle.
Now add the curry leaves, and chopped onion.
Let the onion saute for 2-3 minutes until translucent.
Once done add the freshly prepared paste and saute for 3-4 minutes.
The masala is done when it starts releasing oil or you get a nice aroma.
Now add the soaked peas and enough water (around 2 cups).
Add salt and give everything a quick mix.
Pressure cook it for 3-4 whistles or until done (depending on your pressure cooker settings).
Once done and the pressure has released, remove and garnish with coriander.
Serve it for breakfast or brunch with some Pav and Cake.