First fry the cow pea for 2-3 minutes. Switch off the flame and transfer it to a vessel and add required water and soak for 3 hours.

Then drain the water and again add required water and pressure cook for 5 whistles.

Remove from cooker and drain extra water. Keep it drained when frying.

Boil 4 to 5 cups of water and add the rice vermicelli with ¼ tsp salt and 1 tsp oil. Once it is cooked (it should not be too soft), turn off the heat and pour into a colander and drain completely.

In a pan, heat 1 tbsp oil and add the seasoning ingredients.

Then add the onions and tomatoes and saute well. Along with this, add turmeric powder, chilli powder, cumin powder, coriander powder, asafoetida powder and salt as needed.

Once well seasoned, turn off the heat and add the steamed cow pea and rice vermicelli and saute. Make sure not to break the vermicelli.

Transfer to a bowl and decorate with coriander leaves and serve hot.

Note: If required you can add 1 tbsp of grated coconut while serving to enhance the taste.