1 cup blackeyed peas /Karamani brown variety soaked in water for 6 hours or over night.
2 tbsp grated fresh coconut
salt to taste
1 tsp sundal powder or any curry powder
2 red chillis
1/2 tsp mustard seeds
1/2 tsp split udad dal
Pinch of asafoetida powder
Curry leaves to garnish
2 tsp oil
Pressure cook the blackeyed peas after adding some salt tot he water in whcih the peas are cooking. Pressure cook upto 3 whistles or 2 .
Drain the water and keep aside till dry completely.
In a hot pan add some oil, add some mustard seeds, let it crackle, add the split udad dal, add the curry leaves.
Then add the cooked peas, salt, pinch of asafoetida powder, sundal powder, curry leaves, grated fresh coconut.