Firstly soak peanut in 1 cup of hot water for 1 hour 30 mins
Transfer to a cooker
Furthermore add water, ginger powder, and salt
Pressure cook for 5 whistles and do natural pressure release
Strain in a colander and furthermore add water to prevent further cooking; drain the water well then prepare sundal
Add oil to the pan and when oil is hot add the ingredients listed under "to temper" except asafoetida and let the mustard seed crackle
furthermore, add asafoetida and turn down the flame to the lowest flame
Add cooked peanut, coconut, ginger powder, and salt if required; cook for 3 minutes and turn off the stove