Chickpea-coconut salad

1. Drain the soaked or canned chickpeas. Wash off the canned chickpeas well.Boil 1 cup water in a sauce pan and the drained chickpeas. Let cook in constant boiling water for 5-7 minutes. Remove and drain completely – the chickpeas should be cooked right – not too mushy not too hard. Drain the urad dal as well.
2. in the same sauce pan – add oil. When heated add mustard seeds, when they splutter add the asaefotida and urad dal curry leaves, red chilly broken to 3-4 big pieces.
3. add grated coconut and mix well. cook for about 30 minutes on medium heat making sure that the coconut does not get toasted.
4. Now add the chickpeas and mix well. add salt as required and serve hot. Traditionally this is served as side-dish but I consume it as salad sometimes by adding little lemon juice and mixing with fresh cut avocados, tomatoes and cucumber!!!