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Chickpeas tossed in curry leaves, chillies and mustard seeds
Ingredients
  • 400gms canned chickpeas
  • 1 tbsp vegetable oil
  • Pinch of asafoetida
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 dried red Kashmiri chilli halved (any mild dried chilli)
  • 5 curry leaves
  • 1 green chilli halved
  • 2 tbsp grated coconut (frozen packs are available in Asian stores)
  • 1 tbsp lemon juice
  • Salt to taste
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