Chickpea Sundal

Chickpea 250g (soak overnight)
Mustard 1 tsp
Urd dal 1 tsp
Asafoetida 1/4 tsp
Salt 1 tsp
Red chilies (dried) 2
Amchur 1 tsp
Curry leaves 2 sprigs
Oil 1 tbsp
Cook the soaked chickpeas well and drain off the excess water.
In a few drops of oil, roast the chilies , urad dal, curry leaves and coconut. powder them to a coarse texture in the mixie.
Heat the oil in a frying pan and temper the mustard seeds. on spluttering, add the chickpeas, salt, ground masala powder, asafotida and amchur. Mix well and switch off the flame.
Serve hot or cold.
Cooking tip: Add a teaspoon of lemon juice in place of amchur if you like lemon flavor.