Wash, rinse and soak the dried yellow peas with enough water for 3 to 12 hours or overnight.
Set the instant pot to a sauté mode and add oil. Once it’s hot, add the bay leaf and whole dried red chili.
As both the chili and leaf browns, add onion and sauté well. Remember to stir occasionally till onion turns brown.
Meanwhile, take all the spices and ginger garlic paste in a small bowl. Mix well with a little water.
Add this mixture to the sautéed onions and cook till the raw smell of the herbs are gone.
Now add tomatoes and cook till the tomatoes are mushy.
Add soaked dried peas, salt and add water. Cover and seal the vent. Pressure cook the curry for 6-minutes in high.
After 6-minutes, open the lid and gently stir the curry.
Top with roasted cumin and chili powder, cilantro and lime juice.
Serve hot or warm and with your favorite toppings and/or as a chat with chopped onions, tomatoes, green chilies and lime juice.