Soak Black eyed peas overnight. Next day morning rinse in cold water and pressure cook with salt upto one whistle and switch off. Do not over cook, it might turn very mushy. Now heat oil in a pan and splutter mustard, cumin seeds, split black gram, dry red chili and curry leaves. Sprinkle in the asafoetida and add the cooked peas. Add the chopped ginger, grated coconut and toss for few seconds and switch off.