Prepare the peas:
Soak the dry peas in water for 6-8 hours or overnight. Rinse and drain.

Cook the peas:
Place the soaked peas in a pot with fresh water (about 3 cups). Bring to a boil, reduce heat, and simmer until tender (about 30-40 minutes). Drain and set aside.

Sauté the aromatics:
In a skillet, heat olive oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add the onion and garlic, cooking until softened and golden.

Add the spices and tomatoes:
Stir in turmeric, ground coriander, chili powder, and salt. Add chopped tomatoes and cook until they break down into a sauce (about 5 minutes).

Combine and simmer:
Add the cooked peas to the skillet, stirring to coat them with the spices and tomato mixture. Simmer for 5-7 minutes, adding a splash of water if needed for desired consistency.

Garnish and serve:
Sprinkle fresh cilantro over the dish and serve warm with rice, flatbread, or enjoy as a hearty snack.