In a large kadai, add half the ghee and add the grated turmeric and stir till is well cooked. Remove and set aside. In the same kadai, fry the peas and set aside. Add the remaining ghee to the same kadai and add cumin seeds and asafoetida. Then add the dry ground spices and coriander seeds powder. When fried, add the tomato paste and allow to cook till the ghee separates from the masala. Add the cooked turmeric, peas and salt and mix well and allow to cook for some time. Now add the well whisked yogurt and cook covered till the curry comes together. Garnish with chopped green coriander and serve with rice or roti. Do note that the turmeric will stain everything it comes into contact with, including your skin and nails. Serve in a stainless steel container as any other container it is served in will be stained yellow. Serves 8.