Non-Stick Pan (US)
- 2 cups Chickpeas
- 1 tablespoon Coconut oil
- ⅕ teaspoon asafoetida
- 1 teaspoon mustard seeds
- ½ teaspoon cumin
- 1 green chilli
- 20 Curry leaves
- ½ teaspoon salt
- 3 red chillies dried
- 2 tablespoon fresh coconut grated
- 1 tablespoon lime Juice
- ½ teaspoon baking soda
If You are using dried chickpeas: Soak Chickpeas in water overnight or a minimum of 6 hours. Drain out water, rinse the chickpeas and pressure cook in salted water.
If You are using canned chickpeas. Rinse the chickpeas, put them in a saucepan covered with plenty of water and cook them in a saucepan.
Take a pan or wok and heat oil on medium heat. Add asafoetida, mustard seeds and cumin. When the seeds start to splutter add curry leaves and green chillies.
Cook them for a minute.
Add urad dal and whole red chillies.
Cook them for a couple of minutes on low heat and then add cooked and drained chickpeas.
Now cook everything for 2-3 minutes and add grated fresh coconut and salt.
Stir well and add a few drops of lime juice. Mix and enjoy!
Calories: 185kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 263mg | Fiber: 7g | Sugar: 5g | Vitamin A: 217IU | Vitamin C: 104mg | Calcium: 67mg | Iron: 3mg