Heat the oil with the mustard seeds over medium high heat in a medium sized heavy pan (I used a 4 quart Dutch oven). Place a lid ajar over the pot and listen for the mustard seeds popping. When the popping slows, add the cumin seeds and stir. Watch closely because cumin seeds burn easily; let them roast in the oil until medium brown and fragrant.

Add the onions with a pinch of salt. Cook, stirring occasionally, for 10 minutes. Keep a cup of water by the stove so that if the onions start to scorch or stick you can toss in a tablespoon or two of water to deglaze the pan.

Add the garlic and ginger. Stir. Cook for another 3 minutes.

Add the cumin, coriander, garam masala, turmeric and paprika. Cook, stirring, for 2 minutes, until quite fragrant.

Add the chopped tomatoes (I always peel my frozen ones because it is easy, but if using fresh I don't personally think it is worth it).

Bring the tomatoes to a boil, and then reduce the heat to maintain a brisk simmer. Let it cook this way, stirring occasionally, for 15 minutes.

Add 3 tablespoons of brown sugar and 1 teaspoon of salt. Let cook another 5 minutes.

Place the yogurt in a medium sized bowl. Add some masala to it and stir. Repeat until the yogurt is warmed through.

Turn the heat all the way down on the masala, and mix the yogurt in. Taste for sugar and salt. Mix in the peas. Let cook on the lowest setting--do not let it come to a full boil--until the peas are heated through.

Serve on hot dogs!