Soak the dry peas overnight. Drain the water and take it in a pressure cooker. Add l=water little above than the level of peas. Pressure cook for 4 whistles.
Open after the pressure settles, keep aside until use.
Meanwhile, heat oil in a pan and add cinnamon, cloves, cardamom, fennel seeds, green chilli, ginger, garlic cloves, chopped onions, chopped tomatoes and saute for 2 minutes on high heat.
Further, add fried gram, poppy seeds, and coconut.
Saute again for a minute or two. Let the mix cool down.
grind it to a fine paste, add it to the cooked peas.
Furthermore, add water, salt, turmeric powder, chilli powder, coriander powder, and mix well.
Let the curry boil for at least 5 minutes on high heat.
Lastly, garnish with chopped coriander leaves and serve it hot with idli/dosa.