Vatana Usal

Rinse 250 grams dried white peas thoroughly and soak them in ample water overnight, or for at least 8 hours.

Drain the soaked white peas and pressure cook them with 400 grams water and a pinch of salt for 3-4 whistles, ensuring they are tender but not mushy. Set aside.

Heat 10 grams peanut oil in a pan. Add 75 grams grated fresh coconut, 150 grams chopped onion, 20 grams ginger, 15 grams garlic, and 10 grams green chili. Sauté until the onion is translucent and the coconut is lightly browned.