Steps
1. Wash pinipig, and soak in 1/2 cup water for 30 minutes.
2. Heat oil; add asafoetida, mustard seeds, onion, and potato. Saute for a while on low fire. Add curry leaves, turmeric powder, and chilies; stir.
3. Drain pinipig and add to mixture in pan; stir, then add green peas, sugar and salt.
4. Cover and cook for 10-15 minutes on low heat.Transfer to a platter, garnish with green coriander leaves, and sprinkle with lime juice.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines