Soak the white peas overnight or atleast for a minimum of six hours. This process reduces cooking time and also reduces bloating.
The following day, drain and rinse the soaked white peas. Transfer to a pot of fresh water, add the baking soda, and bring to a rapid boil. Reduce the heat and boil for about 10 minutes. Remove any scum that forms with a ladle or spoon. This also helps to reduce bloating.
While the beans are boiling, peel and finely chop the ginger and slit the green chilli lengthwise.
Roughly chop the tomatoes with the seeds.
Heat the oil in a pot over medium heat and add the tej patta, green chilli and chopped ginger and saute for 2 minutes.
Add the cumin and coriander powder—Fry for about one minute to allow the fragrance of the spices to release.
Now add the chopped tomato and saute for two minutes. Then add the turmeric and chilli powder and cook for another two minutes until the tomatoes are soft.
Add the boiled white peas, water and kala namak. Cover and bring to a rapid boil, then reduce the heat and simmer for 20 minutes.
When the peas are soft, crush half the peas with the back of a spoon by pressing them against the side of the pot. This will thicken the gravy. Give it a mix.
Once the peas are ready, serve hot, garnished with chopped coriander along with brioche or burger buns.