Clean dried peas with water and soak it overnight.
Next day, boil soaked peas in 3 cups of water with 1/4 tsp turmeric powder and 2 tsp salt at high heat in a pressure cooker. Once pressure builds up, set the heat to medium and let it cook for 3 to 4 whistle. Once its done, turn off the heat and let it cool down naturally. Don’t drain the water as we will use it later.
Meanwhile assemble all other ingredients at one place.
Heat Oil in a kadhai at medium heat. Once oil is hot, add cumin seeds and bay leaves in it. Wait till cumin seeds gets brown color. Add onion, little salt, hing and ginger-garlic paste. Saute it till onion gets golden brown color for about 10-13 minutes.
Once onion gets golden color, add tomatoes and cook it until tomato gets mussy.
Add coriander & cumin powder, turmeric powder, chole masala powder, chili powder, chaat masala powder, nut meg powder and garam masala powder. Saute it for another minute.
Add boiled peas and stir and bring to boil. Boil it for one minute. Adjust the consistency it should be not very thick nor very thin. Turn off the heat. Keep it covered for 15 minutes before serving.
Peas masala is ready for making chaat as well as can be enjoyed with poori, Paratha, bhatura or rice.