Chickpea Sundal

Ingredients

• 200 Grams Chickpeas
• 2 Dried red chilli
• 1 Cup Grated coconut
• 1 each Teaspoon Mustard seeds, urad dal
• as needed Salt
• ½ Teaspoon Asafoetida
• Oil (for tempering)

Instructions

1. Soak the chickpeas the night before, or soak them in hot water for 2 hours. Pressure-cook the chickpeas with salt, then drain the water. Heat oil in a pan, temper with mustard seeds, urad dal and asafoetida, add the dried red chilli and sauté. Add the chickpeas and stir. Then mix in the coconut, stir, and serve.