Brown chick pea sundal

Make a checklist. Collect the required ingredients. Keep them within your reach.

Soak chickpeas in 4 cups of boiling water.
After a couple of hours, cook them in a pressure cooker. Do not overcook. Chickpeas should be crisp. Drain the water.

Over medium heat, in a skillet temper the spices, mustard, fennel, turmeric, methi and asafetida. Stir in red chiles, kasturi methi and urud. When the urud turns a little brown, add onions. ginger and garlic with curry leaves. Sautee onions, about 4 minutes.
Stir in the cooked chickpeas, Salt to taste.
Taste before serving.