Oil – 1 tsp
Mustard – 1 tsp
Urad Dhal - 1 tsp
Red Chillies – 3 to 4
Asafetida – a pinch
Curry leaves
Onion - 1 cup, diced
Ginger - 1 tsp, grated
Chickpea (White or Black) – 1 cup, soaked in Water overnight and pressure cooked with required Salt for 3 whistles and drained
Salt & Pepper
Coconut gratings – 1/4 cup
Lemon Juice (optional)
Mango gratings (optional)
Heat Oil in a medium pan.
Temper Mustard, Urad dhal, Red chillies, Asafetida and Curry leaves.
Saute Onion until translucent.
Add Ginger and saute for a few seconds.
Now add the Chickpeas along with required Salt & Pepper; mix well.
Turn off heat and garnish with Coconut gratings.
Note: You can also add in few drops of Lemon juice or a small piece of Mango grated finely.