Ingredients

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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

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Method :

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

Making time: 15 minutes (excluding soaking and steaming time)
Makes: 4 servings
Shelflife: 1 day