Eating In

1 cup of chickpeas
½ mango peeled and finely chopped
1 green chilli, finely chopped
2 tbsp grated fresh coconut
Salt
Juice of one lime
2 tbsp chopped fresh coriander leaves
For the tempering
2tsp oil
1 tsp mustard seeds
1 dry red chilli, halved
½ tsp asafoetida powder
a few curry leaves
Soak the chick peas for 7 – 8 hours. Rinse and boil in fresh water until just tender. Do not overcook. (You can use tinned cooked chick peas). Heat the oil and add all the ingredients for the tempering. When the mustard seeds start to splutter, add the chick peas. Add the mango, green chilli, coconut and salt. Mix well. Turn off the heat. (You can use other legumes than chick peas. Boiled peanuts work well.) Add the lime juice and garnish with fresh coriander leaves. Serve hot or cold.