Ingredients

Chick peas - 2 cups
Mustard seeds - 1/2 teaspoon
Cumin seeds (optional) - 1/2 teaspoon
Asafoetida (hing) - 1 pinch or 1/4 teaspoon
Curry leaves - 10-12 nos
Dry red chillies - 2-3 nos
Grated coconut or dessicated coconut - 1/2 cup
Salt - to taste.

Description

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