Clean and soak pigeon peas for 30 minutes.

Heat oil in frying pan and when its warm add mustard seeds.

When the seeds crackle, add white lentil and sauté on low flame till lentil turns light brown.

Add curry leaves and red chilies, asafoetida and saute for few seconds.

Add chopped cluster beans, soaked lentil, turmeric powder and 1 cup of water. Mix well and cover the pan and cook on a low flame till vegetable is cooked and soft. Keep stirring in between.

Add salt to taste and give a quick stir.

Remove from flame and add shredded coconut and mix gently.

Serve it hot with some sambar and rice.