Boil the soaked green peas and then blend into a paste. Keep aside. Grind the cumin seeds, peppercorns and garlic along with some water into a smooth paste. keep aside.
Heat oil in a pan and temper with dry red chilies, curry leaves, asafoetida and mustard seeds. Saute for a few seconds.
After it stops spluttering add the cumin paste and turmeric powder. Stir fry for a minute.
Then add the peas paste and continue to saute til dry. Add water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.
Switch off the flame and add lime juice. Garnish with coriander leaves and chili flakes. Serve either with rice, as an appetizer or as a soup with some bread sticks.