I cook dried peas, beans and lentils in the pressure cooker. Use whatever works for you but ensure the peas or chickpeas are cooked till really soft and almost mushy.
Cook the white peas or chickpeas with enough water and a pinch of baking soda till soft and almost mushy. Drain the water. Discard the water. Let it cool completely.
Add salt to taste to the cooked peas/ chickpeas and using a large spoon or a masher, break down till quite mushy. There should be no whole peas or chickpeas but do not puree. It should have a slightly chunky texture.
To make the Matar or Chola, put the mashed mixture into a bowl. Add the chopped onion, tomato, green chillies, coriander leaves, and mix everything together. Also mix in cumin powder and more salt if required.
To serve, transfer this mixture to a serving bowl. Transfer individual portions of the Matar or Chola on to plates and garnish with a little onion, green chillies, tomato, ginger, a pinch of roasted cumin powder, and coriander leaves. Top with drizzles of green and sweet and sour chutneys. Serve it with hot kulcha.