Schezuan Pepper Spiced South Indian 'Sundal'

• 28 ounces can garbanzo beans
• 1 teaspoon schezuan pepper powder, toasted lightly
• 1 teaspoon Mustard seeds
• 1 teaspoon split dehusked Urad dal (optional)
• 1 dried arbol chilli pepper crumbled lightly
• 1 pinch Asafetida
• 1/8 teaspoon turmeric powder
• 1-2 tablespoons juice of a lemon or lime
• 2 sprigs chopped cilantro for garnishing
• 2 tablespoons Olive oil
• Salt to taste

1. Drain & discard the liquid from the can of garbanzo beans. ( the precooked beans have sufficient salt to season the dish, but feel free to add more as per your personal taste)
2. Heat oil till hot and add the mustard seeds. Once the seeds sputter & pop, add the arbol chilli and asafetida. Stir to combine.
3. Add the drained garbanzo beans, toasted schezuan pepper & turmeric. Mix well.
4. Lower the burner to a simmer, cover the pan & cook for 5 minutes till the flavors blend.
5. Transfer to a serving dish, drizzle with lime/lemon juice & garnish with cilantro.

garbanzo beans, schezuan pepper, mustard seeds, chilli pepper, asafetida, turmeric powder, lemon, cilantro, olive oil, salt

Taken from food52.com/recipes/10082-schezuan-pepper-spiced-south-indian-sundal (may not work)