South Indian Sundal (Chickpea Salad)

• 1 cup dried chickpeas, soaked overnight
• 2 teaspoons whole black mustard seeds
• 7 sprigs curry leaves
• 4 green chillies, diced
• 3 tablespoons dessicated coconut
• 1 pinch salt, as needed

1. Soak the beans, in enough water and a little salt, overnight. Cook the beans in salted water in pan or in a pressure cooker (2-1/2 whistles) until just done. Drain and set aside. This can be made upto 2 days ahead.
2. In a shallow pan, saute a bit or oil (ghee is best!). When the oil is hot, add the mustard seeds and wait for them to pop.
3. Add the curry leaves and chillies. As they start to crisp up, add the cooked beans.
4. Toss and cook on low for a couple of minutes. Sprinkle the grated coconut and toss and cook for a few minutes.
5. That's it. Serve! :)

chickpeas, black mustard seeds, curry, green chillies, coconut, salt

Taken from food52.com/recipes/12298-south-indian-sundal-chickpea-salad (may not work)