Boil the soaked Peas till soft or pressure cook them (though not for long else Peas separate from their cover).
Heat a thick bottomed pan/tawa. Add dried red chili and sauté for 5-6 seconds. Add coriander, fennel, and cumins seeds and sauté again for few seconds. Now add cloves and peppercorns. Sauté till fragrant but not browning too much or else masala will turn bitter. Finally add pinch of hing and few drops of oil. Sauté again for 4-5 seconds and remove the spices to a plate.
Now wipe off any residue on the pan and now dry roast the onions, garlic, and ginger till onions look half roasted. Now add few drops of oil and roast further for few seconds taking care the garlic doesn't char. Remove the onion mixture to the plate containing spices to cool.
Finally add the coconut and dry roast it till halfway through. Now add few drops of oil and sauté till coconut is golden in color. Remove to the plate holding all roasted ingredients. Cool thoroughly.
Grind in mixie along with tamarind paste and little water to make a smooth paste.
Heat oil in saucepan. Once smoking, add mustard and cumin seeds. Add dash of hing, curry leaves, turmeric powder, and green chili. Stir.
Now add the sliced onions and stir fry till light golden color.
Add the boiled Peas and mix well with the onions.
Add the ground paste, stir to blend all Masala. Add little water and cover with a lid.
Simmer on low flame till it's bubbling. Add salt to taste.
Add jaggery at this point if using. Stir and simmer for another 5 minutes.
Remove to serving bowl and sprinkle coriander leaves. Additionally, fried and crushed curry leaves can be also used as garnish.
