Chickpea Sundal

400gms canned chickpeas

1 tbsp vegetable oil

Pinch of asafoetida

1 tsp mustard seeds

1 tsp urad dal

1 dried red Kashmiri chilli halved (any mild dried chilli)

5 curry leaves

1 green chilli halved

2 tbsp grated coconut (frozen packs are available in Asian stores)

1 tbsp lemon juice

Salt to taste

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