Rinse dried white peas and soak in water for 5-6 hours or overnight. Drain the water and rinse the peas once again. You can now cook them in a traditional pressure cooker or instant pot.
Add the soaked white peas to an instant pot along with water, salt, grated ginger, vegetable oil, and turmeric powder, and stir gently.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 25 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
Mash the peas lightly using the back of the ladle. This step makes the curry creamy.
Stir in coriander mint green chutney and sweet tamarind chutney.
Garnish with fresh cilantro and chopped onions and serve.