Heat oil in a pan over medium flame. When hot, add bay leaf and cumin. Saute until the seeds crackle. Add asafoetida and saute for 5-10 seconds.
Add chopped onion and saute until they turn soft.
Next, add ginger-garlic paste and saute until the raw smell goes away.
Add turmeric powder, red chili powder, and 1/8 th cup of water. Stir and cook until the oil separates.
Next, add tomato and green chilies puree.
Saute until the moisture reduces and oil separates on the sides of the pan. Add salt to taste and give a good mix.
Add the cooked peas along with the stock and stir well.
Let the gravy come to a boil. Cover the pan and simmer on low flame for 10 minutes.
Add coriander powder, garam masala, chat masala, and black salt. Give a good mix and cook uncovered for 5 minutes.
Lastly, add coriander leaves. Mix and turn off the flame.
Dried Yellow Peas curry is ready to serve.