Ingredients:

• 1 cup – chickpeas, brown, soaked overnight
• 4-5 – green chillies, sliced fine
• 1/2 cup – fresh coconut, scraped
• 1/4 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1 stalk – Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 2 tsp – Lemon juice
• 2-3 pinches – Asafoetida
• Salt to taste
• 1 tbsp – oil

Method:

1. Pressure cook peas till tender (5-6 whistles). Drain and keep aside.
2. Heat oil, add seeds allow to splutter.
3. Add chillies, curry leaves and stir.
4. Add peas, coconut and other ingredients, except coriander.
5. Stir cook till the water is evaporated.
6. Serve hot or cold.

Recipe courtesy of Saroj Kering