Name: Chickpea Sundal
Yield: 4 servings
Ingredients: 1 tablespoon virgin coconut oil or vegetable oil; 2 teaspoons black or brown mustard seeds; 6 fresh curry leaves; 3 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed; 1/4 teaspoon asafetida (optional); 2 (15-ounce) cans chickpeas, rinsed; Kosher salt; 1/4 cup freshly grated coconut or unsweetened shredded coconut; Lime wedges (for serving)

Photo by Peden + Munk

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Recipe notes

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