Chickpeas fry (sundal)

'Navratri' (nine nights) in India is celebrated primarily as a social networking festival (it has deeper religious connotations signifying the victory of good over evil). People invite each other to their houses for the traditional display of 'kolu' (dolls) and exchange greetings. Sundal, made of chickpeas, green gram, peanuts, snow peas and similar legumes is typically served to 'kolu' visitors.

Ingredients: (serves 2)

canned chickpeas - 2 (or 350 grams, soaked overnight in salt water)

grated coconut - 2 tbsp
cabbage+carrot - 1 cup (grated)

green chillies - 3 (adjust according to taste)

mustard seeds - 1/2 tsp

black gram (urad dal) - 1/2 tsp

curry leaves - 1 stalk

lemon juice - 1 tbsp

oil - 1 tsp
salt to taste

Method:

Heat oil in a saucepan. Add mustard seeds and black gram. When it splutters, add finely chopped green chillies and curry leaves. Then add grated coconut, grated cabbage, carrot and salt as required. When half-cooked, add chickpeas (drained). Cover and cook until done (the chickpeas must be cooked, but still remain whole - not broken or mushy). Stir in the lemon juice and serve fresh.

I'm sending in this entry to DNSW C hosted by Akila and Susan's My Legume Love Affair event hosted by Divya (MLLA #28).

Notes:
The traditional version does not include grated cabbage or carrots. It's a healthy, colorful optional addition.