Ingredients

• 1 tablespoon virgin coconut oil or vegetable oil
• 2 teaspoons black or brown mustard seeds
• 6 fresh curry leaves
• 3 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
• 1/4 teaspoon asafetida (optional)
• 2 (15-ounce) cans chickpeas, rinsed
• Kosher salt
• 1/4 cup freshly grated coconut or unsweetened shredded coconut
• Lime wedges (for serving)

Instructions

1. Heat oil in a large skillet over medium-high. Cook mustard seeds, swirling pan occasionally, until oil begins to sputter. Add curry leaves, chiles, and asafetida (if using) and cook, stirring occasionally, until curry leaves are slightly darkened, about 45 seconds. Add chickpeas; cook, tossing often, just until warmed through, about 3 minutes. Let cool; season with salt.
2. Scoop sundal into a bowl; top with coconut. Serve with lime wedges.
3. Asafetida is a combination of dried gum resins from plant roots; available at Indian markets.