In a mixing bowl, whisk the yogurt until smooth and creamy.
Add the cooked green peas to the yogurt and gently mix until well combined.
In a small pan, heat the cumin seeds over medium heat until they start to release their aroma. Remove from heat and allow them to cool for a few seconds.
Crush the roasted cumin seeds slightly using a mortar and pestle.
Add the crushed cumin seeds, chili powder (if using), roasted cumin powder, chaat masala (if using), and salt to the yogurt and peas mixture. Mix well.
Garnish with fresh coriander leaves.
Refrigerate for 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy as a side dish or a dip with your favorite Indian dishes.
