Acchan payar thoran

Black eyed peas (acchan-payyar) thoran, cooked with small onion/cheriulli/shallots. The sauted cheriulli is the essence of the flavor!
Made on a sunday to use up the acchan-payyar I had since a very long time, make something different, and try a mallu dish. Thoran normally has pumpking along with the peas, but I couldn't find pumpkin or squash in the grocery store; so made a dry form of it, better eaten as an evening snack by itself, than with rice.

What you need:
Black eyed peas (should be soaked overnight beforehand)

Small onion/cheriulli/shallots
Garlic
Red chillies
Turmeric powder (haldi)
Grated coconut
Mustard seeds

The blackeyed peas take quite a while to cook, so soak them overnight/for ~6 hours before cooking.
Heat oil, splutter mustard seeds, add haldi, saute the garlic, small onion and red chillies till the onions turn translucent. To this add the coconut and saute till they are slightly golden. Add the peas to this, and stir until coconut is a little brown-ed and peas are cooked.