Soak the dry white peas in water overnight or for at least 8 hours.

Drain the soaked peas and pressure cook for 3-4 whistle in fresh water along with little salt until they are soft but not mushy. This can take about 15-20 minutes. Once cooked, drain the water and set the peas aside.

Heat vegetable oil in a pan over medium heat.

Add mustard seeds and let them splutter.

Add curry leaves, saute.

Now add green chilies and asafoetida. Saute until the chilies are slightly fried.

Now add the cooked peas to the pan and mix well.

Add chopped raw green mango, grated coconut and salt . Stir everything together so the flavors combine well.

Transfer the Thenga Manga Pattani Sundal to a serving bowl. It can be served warm or at room temperature.