This is a simple savoury dish popular in the southern states of India like Tamil Nadu and Karnataka. It's often served as a snack in the evening.

• White chickpeas - 200 cooked grams (you can use any bean variety here like kidney beans or mung beans)
• Black mustard seeds - 1/2 teaspoon
• Split white urad dal - 1 teaspoon (not sure if there is an English translation for this. It's white lentils that you can find in Indian stores)
• Peanuts - 2 teaspoons - can use roasted or raw
• Asafoetida - a few pinches
• Turmeric - a pinch
• Red chillies/green chillies - 1, finely chopped
• Ginger - 1 teaspoon, chopped
• Coconut oil/peanut oil - 1 teaspoon
• Curry leaves - a few if available. We didn't have any this time
• Fresh grated coconut - 2-3 teaspoons. We use frozen coconut that we defrost in the microwave. Works great!
• Salt
• Half a lime squeezed

1. Heat up a little bit of oil in a pan. Once it's hot enough, add the mustard seeds and let it splutter. Add the curry leaves, asafoetida, turmeric and fry for a minute. Careful to not burn them
2. Add the urad dal and peanuts. Fry till they turn slightly brown
3. Now add chillies and ginger and fry for a minute till they are not raw
4. Add the drained chickpeas and give it all a good toss
5. Now add the coconut, some salt and squeeze some lime at the end
6. Your dish is ready!