Masala Chickpeas

Ingredients:
Boiled Chickpeas 1 1/2 Cups
Coriander Seeds 1 tsp
Whole Red Chiles 1 Small
Cinnamon 1/8 inch Piece
Clove a small Pinch
Lemon Juice 1 Tbsp
Cilantro few Sprigs
Salt to taste

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:
Peel and finely chop the onion.
Wash, separate cilantro leaves and finely chop them.
If using raw chickpeas, soak chickpeas overnight and pressure cook for 3 whistles or until chickpeas is soft.
Grind whole red chile, coriander seeds, cinnamon, clove and salt into fine powder.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add boiled chickpeas.
Fry till most of the moisture is gone and chickpeas is toasted a bit.
Stir in ground masala powder and salt if necessary.
Fry for couple more seconds and remove the pan from heat.
Stir in chopped onion, cilantro and lemon juice and serve masala chickpeas as a snack or as a accompaniment to steamed rice.