• Place green peas in a large bowl. Cover with water. Soak for 6 hours or overnight. Drain.
• Transfer peas to a saucepan. Cover with water. Boil for 15-20 minutes or until the peas are tender. Set aside.
• Meanwhile heat oil in a large frying pan over medium-high heat. Add fennel seeds. Fry for a few seconds.
• Add onions, garlic, ginger and green chilies. Sauté, stirring occasionally, for 2-3 minutes or until the onions starts to brown.
• Add tomatoes. Sauté, stirring occasionally, for 3-4 minutes or until tomatoes break down and turn mushy. Remove from heat. Let this mixture cool down slightly. Place in a food processor and process to a smooth paste.
• Return the puréed paste to the pan. Add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for 1 minute or until aromatic.
• Add coconut milk, 1 cup water and cooked green peas. Season with salt. Stir to combine. Bring to a boil. Simmer for about 4-5 minutes.
• Add garam masala, ground black pepper and chopped coriander (cilantro) leaves. Stir to combine. Simmer for 3-4 minutes.
• Garnish with coriander (cilantro) leaves if you like.

Make this in instant pot:

• Start the recipe with the instant pot in sauté mode. In step 7, you can add soaked, uncooked green peas. After step 7, cover the pot with lid. Cook on high pressure for 15 minutes. Release pressure naturally. In saute mode, add garam masala, ground black pepper and coriander (cilantro) leaves. Stir to combine. Simmer for 2-3 minutes.
• Make this in slow cooker:Start with step 3 of the recipe. In step 7, add rinsed, soaked green peas. Cover with lid. Cook on low heat for 2-4 hours or high heat for 4-8 hours. Once green peas are tender, stir in garam masala, ground black pepper and chopped coriander (cilantro) leaves. Simmer for 2-3 minutes.