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South Indian Sundal

1 can chick peas
1 tsp mustard seeds
1-2 dried red chili
1 Tbsp oil (corn is good)
1-2 tsp unsweetened coconut flakes
dash of asafoetida (or garlic powder)
salt to taste

5-6 curry leaves, optional
1-2 green chilies, chopped, optional
1/2 medium onion, minced, optional
lemon juice (or amchur) to taste, optional
1/4 tsp ground red chili, optional
1/8 tsp turmeric, optional

Rinse and drain the chickpeas.

Break the dried chilies into 2-3 pieces each, discarding the stems.
Heat the oil, and add the mustard seeds and chili pieces (and curry
leaves, if you have them).

When the mustard seed starts to pop, add all the remaining ingredients.
Cook until the onions are transparent, and/or any remaining liquid
has evaporated.

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