1 cup Black eyed peas (also called lobia or karamani)
2 1/2 cup water or as required
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 chopped green chilies or to taste
chopped cilantro leaves or curry leaves
1/4 cup grated coconut
1 tablespoon lemon juice
Wash the black eyed peas in water rinse and cook it on medium heat. It takes about 20 minutes to cook. When cooked the black eyed peas should be soft yet retain its shape. After it is cooked add salt to taste cook for a minute and keep it aside.
Seasoning: To a pan on medium heat add 1 tablespoon of oil, to it add the mustard seeds and urad dal and wait for the mustard seeds to pop. When the mustard seed pop add a pinch of asafoetida, chopped green chilies, cilantro leaves, grated coconut and saute it for 30 seconds, add the cooked black eyed peas mix and cook until all of the water has evaporated. Turn the heat off add a tablespoon of fresh squeezed lemon juice and serve.