In a pot, submerge chopped potatoes with water, add a little salt, and cook until soft. Drain potatoes and roughly mash. Set aside.

Heat a pan on medium high heat. Add and heat oil.  Add mustard seeds, cumin seeds, Urad dhal, and Hing.  

When mustard seed begin popping, add curry leaves, onions, green chilies. Give a quick stir.

Add grated ginger and sauté. Do not brown the onions.  

Reduce heat to medium low.

Add turmeric, green peas, mashed potatoes, and salt to taste.

Place lid on pot. Cook for 1-2 minutes.

Add chopped cilantro. Mix well. Cook for 1-2 minutes with lid on.

Remove from heat and cool.