Chickpea / Black / Kala Chana Seasoning

Ingredients:

- 1 cup black chickpeas (kala channa)
- Salt to taste
- Seasoning/Tadka/Poppu:
    - 1 1/2 teaspoons oil
    - 1/2 teaspoon mustard seeds
    - 1/2 teaspoon cumin seeds
    - 1/2 teaspoon split gram dal (urad dal)
    - 1-2 chopped green chilies
    - 1 sprig of fresh curry leaves
    - pinch of asafoetida 
    - Optional: 2 tablespoons grated coconut

Instructions:

1. Soak the chickpeas overnight or for 6-8 hours in water. Drain and wash the chickpeas.
2. Pressure cook the chickpeas with some water and salt until they are cooked.
3. Heat oil in a pan and add the mustard seeds, cumin seeds, and urad dal. Let them pop.
4. When the seasoning turns red, add the asafoetida, chopped green chilies, and curry leaves. Saute for 15-20 seconds.
5. Add the cooked chickpeas to the pan and combine with the seasoning.
6. Adjust the salt to taste and turn off the heat.
7. If using grated coconut, add 2 tablespoons and combine.

Serves: 4-5 persons

This recipe appears to be a simple and flavorful way to prepare black chickpeas, with a traditional Indian seasoning blend. The optional addition of grated coconut adds a nice texture and flavor contrast.