400 gm Chickpeas (Soaked overnight)
1 ½ Tbsp Oil
10 Curry Leaves
½ Tsp Black Mustard Seeds
½ Cup Onion (Quartered and finely sliced)
2 Tsp Dry Red Chilli Flakes
½ Tsp Kashmiri Chili Powder
Lemon Juice
Salt to taste
Few Sprigs Cilantro (Chopped)
2 Tbsp Onion (Chopped)


Heat oil, splutter mustard seeds. Stir in the chilli flakes, curry leaves, and chilli powder. Add onions and sauté for 4-5 mins until soft. Add chickpeas, mix well, and simmer for 3 mins. Garnish with chopped onions, cilantro and squeeze of lime.