Steam the green peas in a pressure cooker or steamer for a few minutes and set aside.

In a pan, dry roast poppy seeds, green chilies, fennel seeds, cashew nuts, cloves, garlic, cardamom pods/seeds, ginger, cinnamon stick, chana dal, and curry leaves over medium heat until aromatic.

Add grated coconut to the pan and stir until it becomes light brown.

Cool the roasted mixture and grind it into a fine paste by adding a little water.

Heat sunflower oil in another pan.

Add cinnamon stick, cloves, cardamom, and fennel seeds to the hot oil and let them splutter.

Add finely chopped onions and sauté until translucent.

Add finely chopped tomatoes and cook until the mixture becomes mushy.

Add the ground paste to the tomato-onion mixture, along with enough water to achieve a slightly thin gravy consistency.

Season with salt to taste and bring the gravy to a rolling boil.

Add the steamed green peas and simmer over low heat for ten minutes.

Turn off the heat and pour lemon juice over the curry.

Mix well and serve hot with ghee rice, phulkas, tawa paratha, or naan.