Rinse the white peas in water and then soak overnight in 3 cups of water. Drain the soaking water when ready to cook.
Start the instant pot in SAUTE mode and heat oil in it. Add green chili, ginger, asafoetida, and sauté for 30 seconds.
Add the white peas, spices and water. Stir well. Press CANCEL and close instant pot lid with vent in sealing position.
Press Pressure Cook mode for 20 minutes. When the instant pot beeps, let the pressure release naturally.
Press SAUTE and let the ragda simmer for 6-8 minutes. This will thicken the curry. You can also mash a few peas to thicken the consistency. Add lime juice and cilantro.