Place the peas in a pressure cooker with 500ml / 18fl oz (2 1/4 cups) water and cook under pressure for 5 minutes.
Open the cooker and mix in the dried red chillies, turmeric, and salt. Cover lightly and simmer without pressure over low heat for 10-15 minutes. Alternatively, cook the peas with the water, spices, and salt in a large, heavy-based pan for about 5-10 minutes, or until soft.
Heat the oil in another large, heavy-based pan over medium heat, add the ginger, chives, tomatoes, and ground spices and, stir-fry for about 2-3 minutes, or until the tomatoes have disintegrated.
Add the peas with any liquid remaining in the cooker and simmer for 2-3 minutes.