If You are using dried chickpeas: Soak Chickpeas in water overnight or a minimum of 6 hours. Drain out water, rinse the chickpeas and pressure cook in salted water.

If You are using canned chickpeas. Rinse the chickpeas, put them in a saucepan covered with plenty of water and cook them in a saucepan.

Take a pan or wok and heat oil on medium heat. Add asafoetida, mustard seeds and cumin. When the seeds start to splutter add curry leaves and green chillies.

Cook them for a minute.

Add urad dal and whole red chillies.

Cook them for a couple of minutes on low heat and then add cooked and drained chickpeas.

Now cook everything for 2-3 minutes and add grated fresh coconut and salt.

Stir well and add a few drops of lime juice. Mix and enjoy!