Kadalai Sundal

Rinse 200 g chickpeas and 10 g chana dal, then soak for 4 hours.

Drain the soaked chickpeas and chana dal, add 5 g salt, and pressure cook with 300 ml water until tender.

Heat 15 g vegetable oil in a pan, add 5 g mustard seeds, 10 g urad dal, 1 g asafoetida, and 5 g curry leaves.