Chundal

200g (7 oz, 1 US cup) chick peas (gram, garbanzo beans)
½ tsp mustard seeds
½ tsp urad dhal (black lentils)
2-3 dried small red chilli peppers
½ tsp asafoetida powder (hing)
2 tblsp oil
2 tsp dessicated coconut
½ - 1 cup water
salt to taste

(If you don't have urad dhal, you can substitute mung beans, adzuki beans or pigeon peas.) Soak the chick peas overnight.

The next day, rinse them and cook in a pressure cooker with enough water to cover (or in a covered saucepan with plenty of water) until soft to touch. Drain and put aside.

Heat oil in a pan, drop in the mustard seeds, urad dhal, chilli peppers and asafoetida. (Warning: Beware of the mustard seeds popping. The oil can splash and cause burns.) Stir for a few seconds until brown.

Add the cooked chick peas and mix well.

Allow to cool and sprinkle with coconut. Serve.