In a pressure pan pressure cook the peanuts to soft for 3 or 4 whistles adding 1/2 cup of water and required salt.

In a pan heat 2 spoons of oil and roast ingredients given for masala powder except the coconut.

Roast till the dals become golden brown. Finally add the coconut and switch off.

Once they get cooled down grind to coarse powder and keep aside.

Now heat a pan with 3 tea spoons of oil and do the seasoning with mustard, curry leaves and asafoetida powder.

Once they splutter add the boiled peanuts and mix well.

Wait till the stuff becomes dry and moisture free.

Check out for salt. Now add the grounded masala powder. Stir well and switch off.