Coarsely mince the pigeon peas in a food processor.
Heat oil in a wide pan over medium heat.
When the oil is hot, add mustard and cumin seeds. When the seeds begin to sizzle, add hing and turmeric powder. Add the grated potato immediately. Mix well.
Lower the heat and stir fry the potato for about 2 minutes.
Add the minced pigeon peas. Mix well. Cover the pan and let the vegetable cook for about 3 to 4 minutes over very low heat.
Take the pan off the heat. Add ginger, chilli, salt and sugar. Mix well.
When the mixture cools down a bit, add coconut, fresh coriander, lemon juice, dhana jiru,cinnamon and clove powder. Mix it well.