Indian Chickpea Salad

Name: Indian Chickpea Salad
Cuisine: Indian
Ingredients: 4 cups / 900 g cooked chickpeas (boiled without salt); 4 cups / 900 g cooked chickpeas (boiled without salt); Juice 2 lemons; 2 tablespoons coarse-grained salt; 2 tablespoons sesame oil; 2 teaspoons black mustard seeds; 6-8 small dried red chilies, crumbled, or fresh chilies; 6-8 small dried red chilies, crumbled, or fresh chilies; Generous pinch ground asafetida; 2 tablespoons flaked coconut, lightly toasted; 2 tablespoons chopped cilantro/coriander; 2 tablespoons chopped cilantro/coriander

Shondal

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

A spicy dish from southern India, made with the temple offerings brought to Saraswati, goddess of wisdom, during her festival of Dashrana in the last months of fall. The foods offered to the goddess are prepared by the temple cooks and served to devotees in return for a small payment.

Ingredients

4 cups / 900 g cooked chickpeas (boiled without salt)
Juice 2

Asia
India
Vegan
Gluten-free

Method

Combine the chickpeas with the lemon juice and salt.
Heat the oil gently, then add the mustard seeds—they jump like fleas when they feel the heat, so have a pan lid handy.
Add the chilies and allow to sizzle for a few seconds. Add the asafetida and immediately pour the contents of the pan over the beans. Toss to blend, and finish with coconut and cila