Wash and soak the peas overnight in water. Next day, drain the peas, add fresh water and cook in a pressure cooker for 2 whistles. The peas should be cooked soft, but it should not be mushy. Keep aside.
To make the ground masala -
Sauté the onions until brown and translucent. Now add the green chilies and Ginger garlic paste and sauté for 2 more mins.
Now add the tomatoes and cook until it softens.
At the end add the coconut and fry for couple of more minutes and take it off the flame. Cool down a bit and grind it into a smooth paste adding little water if needed.
To make the gravy -
Heat the oil in the same pan and add all the dry masala powders with the cumin seeds and sauté for about a minute in low heat. Take care not to burn the masala.
Now add the ground masala paste and sauté it well. Cook for few minutes (for about 8- 10 mins) covered, until the oil starts to leave the side of the pan. It is important to fry the masala well to ensure the maximum flavor in the recipe. Do not add salt now because then it will splatter all over the place.
Add the salt and the cooked peas and mix well. Add water to make it into gravy like consistency. Let it boil for few minutes (about 5-8 mins). Now the gravy is ready for assembly.
Assembly – Make it just before you are ready to eat
Toast the pav buns either in butter or olive oil.
In a bowl add the gravy and top it with about ¼ cup of farsan. Now add a little more gravy on top. Garnish with chopped onions and cilantro and serve with the toasted buns.
I also served it with sweet lassi to cool down the palate from all that heat.