Tempered chickpeas

Method

Boil chickpeas, drain and keep aside.

Heat oil in a pan, temper with mustard seeds and urad dal.

Add the dry chillies and curry leaves. Mix and add asafoetida; immediately add the cooked chickpeas. Mix well and add grated coconut; v Season with salt to taste.

Ingredients:

1 cup chickpeas; soaked overnight

¾ tsp black mustard seeds

1 tsp urad dal (split skinned black gram)

2-3 dry red chillies

2 sprigs curry leaves

1 pinch asafoetida (hing)

3 tbsp freshly grated coconut

2 tbsp coconut oil (or any vegetable oil)

Salt to taste