1. Cook the pigeon pea.
2. Grind coconut, onion, ginger, garlic, green chillies, turmeric, asafoetida and salt together and keep it aside.
3. Take a spoon of oil in a pan and season mustard and curry leaves.
4. Now add the ground paste and fry for a few mins till the raw smell leaves.
5. Once done add the cooked pea along with lemon extract and saute well.
6. Garnish with finely chopped coriander leaves.
7. Pigeon pea sundal is ready to eat.
8. Serve it hot.
9. You can have it just like that or with curd rice.

Recipe courtesy: 4th sense cooking
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