Ingredients:
Dried White Peas - 1 cup

To grind:
Green Chilli - 1
Fresh Ginger - a small piece
Coconut gratings - 2 tablespoons

For seasoning:
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Urad dhal - 1 teaspoon
Asafotida - a pinch
Red Chilli - 1
Curry leaves - few
Salt - 1 teaspoon or as per taste

For garnishing:
Green Mango - grated - 1 or 2 tablespoon
Coconut pieces (cut into small pieces)- 1 tablespoon

Method:

Soak Pattani in water for atleast 8 hours. Pressure cook along with a pinch of salt for five to six whistles. Drain the excess water and keep aside.
Grind coconut, green chilli and ginger to a fine paste.
In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, red chilli broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut paste and mix once again and remove.
Garnish with grated mango and coconut pieces.