Soak black peas overnight. Drain and tie up in a muslin cloth so that they sprout. Peel and slice one onion. Peel and finely chop the remaining onions. Peel and wash garlic. Clean, wash and chop coriander leaves. Heat one-tablespoon oil and sauté sliced onions till pink. Add grated dry coconut and sauté till pink. Add garlic cloves and sauté. Cool and grind to a fine paste. Grind three-fourth of fresh scraped coconut separately. Heat the remaining oil in a pan.
Add asafoetida and finely chopped onions and sauté on high heat till onion are golden. Add turmeric powder, red chilli powder, cumin powder, coriander powder and sprouted peas and stir to mix well. Add three cups of hot water, add salt and bring it to a boil. Cover and cook over low heat till the peas are done. Add kokum, coconut-onion paste, fresh coconut paste. Mix well and let it simmer for two to three minutes.
Add a little jaggery (optional). Then add garam masala powder and mix well. Add chopped coriander leaves. Garnish with the remaining scraped coconut and serve hot with vades.