Soak the karamani/Black-eyed peas in 3 cups of water overnight. In the morning, drain the water, wash it thoroughly and keep aside.
Now switch ON the instant pot.
Press the SAUTE MODE
Add the coconut oil to it.
Once it heats up add the mustard seeds and broken red chillies.
When the mustard seeds start to splutter add the curry leaves and asafoetida and mix well.
Now CANCEL THE SAUTE MODE
Add the soaked karamani to this. Sprinkle salt and mix well.
Add 2 tbsp of water along the sides.
Close the lid, Keep it in seal position and pressure cook it for 4 minutes
Let the pressure release normally
Switch OFF the instant pot
Add the fresh coconut and mix well.