Ingredients (Serves 4)
2 15oz can garbanzo beans, drained
½ green mango, peeled and chopped fine (optional)
1 green chili, slit in half (chop fine if tolerant to heat)
2 Tbsp. unsweetened coconut
Salt to taste
Juice of 1 lemon
2 tsp. coconut oil
1 tsp. mustard seeds
1 red chili (optional)
A few curry leaves, torn
A few sprigs cilantro, chopped
½ tsp. asafetida
In a wide bowl, tip in the garbanzo beans, green mango and coconut.
Warm the coconut oil in a small pan and drop in the mustard seeds and red chili. Cover and wait for them to pop. Once the popping stops, turn off the heat and add asafetida, green chili and curry leaves. Add this mixture to the bean bowl.
Season with salt, lemon juice and cilantro and serve.