Wash and soak the black gram for 6 hours.
Pressure cook this with 2 cups of water in an instant pot ( 15 minutes) or Indian pressure cooker ( 3 whistles)
Once the pressure has released naturally, drain the beans and keep them aside.
Set a frying pan to medium heat.
Add the oil and the mustard seed.
When the mustard crackles, add the red chilli, ginger and curry leaves.
Sprinkle the asafoetida.
Now add the drained beans and stirfry for two minutes.
Now add the coconut and a pinch of salt.
Stirfry for another 3-4 minutes.
Sundal is now ready to serve.