Take Chickpeas into a deep bowl and wash them thoroughly. Change water and wash them two to three times. Soak the chickpeas in water overnight. Transfer the chickpeas into a bowl and place this bowl in a pressure cooker and cook. After first whistle lower the flame and cook the chickpeas for 10 to 13 minutes. Drain out all the water from the cooked chickpeas. (Use that water for any gravy preparations).
Heat a pan and add oil to it. When oil is hot add black gram and fry till seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add curry leaves, red chili pieces and asafoetida. Fry the seasoning well and add the cooked chickpeas. Mix well and add salt. Mix well again and cook covered on low flame for 3 minutes. Remove the lid and stir once. The dish is ready to serve.
To make it tastier, switch off the flame and add lemon juice. Mix well. Serve this tangy tasted chickpeas.
One more variation is add grated coconut to the above tangy chickpeas and mix well. Serve in individual cups or in leafy cups as served in temples.
Points to Notice:
Soak the chickpeas overnight –however if you forgot to soak them overnight, soak them in a flask filled with hot water for 4 to 5 hours.
Remember to switch off the flame before adding lemon juice.
Add only sufficient lemon juice just to bring the tanginess—it should not be more or less.
Adding grated coconut gives a color to the dish along with the taste.
In temples this dish is served plain (that is without lemon and grated coconut).
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