Course : Curry
Serves: 1
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1 cup chickpeas brown soaked overnight
4 medium green chiles sliced fine
1/2 cup fresh coconut scraped
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 stalk curry leaves
1 teaspoon coriander leaves finely chopped
2 teaspoons lemon juice
3 pinches asafetida
1 teaspoon salt to taste
1 tablespoon oil

Preparation / Directions:

Pressure cook peas till tender (5-6 whistles). Drain and keep aside. Heat oil, add seeds allow to splutter. Add chiles, curry leaves and stir. Add peas, coconut and other ingredients, except coriander. Stir cook till the Karnataka region

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