Wash the black eyed peas and soak them for 3-4 hours.
Drain off the water and pressure cook it with less water for 3-4 whistles. Once pressure released, drain off the water and keep aside.
Heat oil in a pan. Add the Urad dal, mustard seeds and let it crackle.
Add curry leaves, dry red chillies, green chilly, asafodita and saute for a min.
Add grated coconut and saute for a min.
Add the boiled black eyed peas, roasted cumin powder and mix well.
Saute for about 3-5 mins and take off the heat.
Serve.
