Chickpea Stir-fry

Clean and soak the chickpeas overnight.

Drain the water.

In a pressure cooker, add 2 cups of water along with the chickpeas, turmeric powder, chili powder, and salt.

Cook until the chickpeas become soft. Turn off the heat and set aside.

Heat a pan and add oil. When the oil is hot, add mustard seeds and wait for them to pop.

Add crushed garlic and sauté for 10 seconds.

Add chopped onion and green chili. Sauté until the onion becomes transparent.

Add grated coconut and curry leaves. Sauté for 1 minute.

Add the cooked chickpeas and asafoetida powder.

Mix well and cook for another 1 minute.

Turn off the heat. The tasty chickpea stir-fry is ready.