1 cup Chickpeas
4-5 Roasted dry red chillies
Asafoetida powder
1/4 cup spn Grated coconut
1tsp Mustard seeds
4-5 Curry leaves
Salt to taste
1 tbsp Oil
Serves - 2-3
Method-
Soak the chickpeas for couple of hours, preferably overnight and then boil it and keep aside.
Use the boiled chickpeas along with the boiled water and heat it on medium flame.Add grated coconut and salt and continue to cook.
In a pan heat oil on medium flame. Add mustard seeds and once they start to pop, add curry leaves, red chilly and a pinch of asafoetida.
Add this to the chickpeas mixture and cook for 5 more mins.
This dish is now ready to be served with rice.
