Soak the white beans in enough water for 3-4 hours. Drain and place in a small pressure cooker (2-3L capacity). Cover with water, add 3/4 teaspoon salt and a few drops of oil. Pressure cook until you hear one whistle. Reduce flame to sim and cook for 3-4 minutes under full pressure. Switch off the flame. Open cooker once pressure has dropped. Drain beans into a sieve / colander.

While the beans are cooking, dry roast the ingredients for the spice powder in a fry pan on a medium flame for 5-6 minutes until the curry leaves are crisp and the urad dal is golden brown. Cool for a few minutes and grind in a small mixer jar to get a coarse powder.

In the same saute pan, heat coconut oil. Fry mustard seeds, curry leaves and red chillies until the seeds splutter and chillies turn a bright red. Stir in the asafoetida and immediately add the cooked beans. Season with a pinch of salt if required. Sprinkle the prepared spice powder over the beans and toss gently to mix all ingredients together.

Remove into a bowl and garnish with fresh grated coconut.