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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place the chickpeas into a large container and cover with several inches of cool water; allow to soak for 8 hours or overnight. Drain. | 2. Combine the chickpeas and 3 cups water in a large pot over medium heat; cook until the chickpeas are tender, but not yet mushy, 30 to 45 minutes. Drain. | 3. Heat the oil in a skillet over medium heat. Fry the urad dal, mustard seeds, and dried red chile peppers in the hot oil. When the seeds begin to splutter, add the chickpeas, green chile peppers, mango, coconut, curry leaves, and asafoetida powder; season with salt. Mix well and cook until completely heated, 2 to 3 minutes. Remove from heat and add the lemon juice. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	cup		756.0	125.9	40.94	12.08
water	3	cups		0.0	0.0	0.0	0.0
cooking oil	1	tablespoon		-	-	-	-
black	1	teaspoon	skinned split	1.47	0.3589	0.0327	0.0096
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
red chile pepper	2			2.5	0.5506	0.1169	0.0275
green chile pepper lengthwise	2	halved		-	-	-	-
mango	1/2		grated	49.5	12.3585	0.6765	0.3135
coconut	1/2	cup	grated	193.8	22.0362	1.3303	11.8958
curry leaf	1	sprig		-	-	-	-
asafoetida powder	1	pinch		-	-	-	-
salt	to taste			-	-	-	-
lemon juice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.