Chickpea Sundal
Ingredients
- 1 tablespoon virgin coconut oil or vegetable oil
- 2 teaspoons black or brown mustard seeds
- 6 fresh curry leaves
- 3 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
- 1/4 teaspoon asafetida (optional)
- 2 (15-ounce) cans chickpeas, rinsed
- Kosher salt
- 1/4 cup freshly grated coconut or unsweetened shredded coconut
- Lime wedges (for serving)
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