Ingredients1 cup Chickpeas
3 Roasted dry red chillies
Asafoetida powder
1 tbl spn Grated coconut
1tsp Mustard seeds
4-5 Curry leaves
Salt to taste
3 tsp Oil
Serves - 2
Method-
Soak the chickpeas for couple of hours and then boil it. If you have canned chickpeas which are ready to go, you can use it directly later.
In a wok heat 3 tsp oil on medium flame. Add mustard seeds and once they start to pop, add curry leaves, red chilly and a pinch of asafoetida.
After a minute, add boiled chickpeas and stir well. Allow it to cook for 5-10 mins.
Add grated coconut and salt. Cook for 5 mins.
This dish is now ready to be served as either an appetizer or a side dish.
