Wash and soak 200 grams of peas dal (yellow split peas) in water for 3-4 hours. Drain the water and grind the dal into a coarse paste without adding any water.
In a mixing bowl, combine the ground dal paste, 1 finely chopped onion, 2 finely chopped green chilies, 1 teaspoon grated ginger, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon cumin seeds, and salt to taste. Mix well to form a thick batter.
Add 2 tablespoons of chopped coriander leaves and 1 tablespoon of chopped mint leaves to the batter and mix well.
Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan.
Fry the pakoras until they turn golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 4-5 minutes.
Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serve the matar dal pakoras hot with green chutney or tomato ketchup.