Rinse the peas and soak them overnight in a bowl of water.
The next morning, pressure cook the peas until they are completely cooked.
Keep the stock that the peas were cooked in.
Heat 2 tsp of the oil in a frying pan and roast the cloves, fresh coriander, black pepper and coconut until the coconut is browned.
Stir constantly, so as not to burn the coconut.
Once the coconut and the spices are roasted, remove them from the stove and allow to cool.
Once its cooled, add the mixture, half a tablespoon of the black peas and the water to a grinder and grind until the mixture is smooth.
In another pan, mix the remaining peas, the coconut paste, the peas stock, the tomatoes the chili powder, the turmeric powder, the garam masala powder and the salt together and allow it to simmer on a medium flame.
Once the curry begins to bowl, lower the flame to low and allow it to simmer for twenty more minutes.
Add the paste to the curry and sit it in well.
Allow it to cook for two more minutes.
Remove the curry from the stove, garnish it with coriander leaves and serve hot!