• 2 cups boiled Chickpeas
• 1 tsp – Mustard Seeds
• pinch Asafoetida
• 4 – Red Chillies
• 1 tsp – Urad Dal
• 1 cup – grated Coconut
• Curry leaves
- Heat oil in kadai and add mustard seeds.
- When it splutters, add asafoetida.
- Now, add chickpeas and curry leaves.
- In another kadai, heat some oil, add urad dal, red chilli and coconut and stir for some time.
- Grind to a paste. Mix this paste with the chickpeas and cook it for some time.
Recipe courtesy of Revathi S