Add the soaked dried green peas to the instant pot vessel and add enough water to just cover the peas. Add little salt to the peas and cook on manual high for 5 minutes. Natural pressure release and set it aside. (The dried peas I had got became soft very fast. If after cooking they are still hard, cook for another 5 minutes.)

(To cook the pattani in a normal pressure cooker, follow the same procedure and cook for 3 to 4 whistles. Add a little salt while cooking)

Meanwhile, grind the coconut, green chilies and coriander to a coarse paste.

In a pan, add the oil and when it heats up, add the mustard seeds, cumin, urad dal, curry leaves and asafoetida. Let the mustard seeds crackle.

Add the grated carrots, diced apples and saute for a minute. Now add the cooked pattani (dried peas), ground mixture and mix everything well. Adjust salt as per taste and finally add the lemon juice and mix well. Serve hot!