Schezuan pepper spiced South Indian sundal

Ingredients

• 28 ounces can garbanzo beans
• 1 teaspoon schezuan pepper powder, toasted lightly
• 1 teaspoon Mustard seeds
• 1 teaspoon split dehusked Urad dal (optional)
• 1 dried arbol chilli pepper crumbled lightly
• 1 pinch Asafetida
• 1/8 teaspoon turmeric powder
• 1-2 tablespoons juice of a lemon or lime
• 2 sprigs chopped cilantro for garnishing
• 2 tablespoons Olive oil
• Salt to taste

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