Spice mixture
1 tsp. ghee (clarified butter) or oil
1 tsp. urad dhal [linser lentilles]
2+ tsp. chana dhal
1 tsp. brown mustard seeds
½ tsp. ground fenugreek [hjorthornsklöver]
½+ tsp. cumin seeds [spiskummin]
½- ground asafoetida
hot chilies to taste
Other ingredients
lemon juice (1 lemon or 1 table sp.)
½ mango OR melon OR banana/pear etc.
1 can chickpeas
1+ dl (½ cup) grated coconut flakes
½ tsp. salt
Ghee, urad dhal, chana dhal and asafoetida are available at India grocery stores.
Heat the ghee to fairly hot temperature,
add all the spices and fry for a couple of minutes. Then add
the lemon juice, fruit, some of the juice from the chickpeas, and sauté until most of the juice
has evaporated (depends on what you are using). If it is dry,
you may want to add the remaining juice from the chickpea can. Add the
chickpeas (without the juice) and let sauté for five minutes. Finally add
the coconut and salt and cook for a minute or so. It can be a
little juicy, it will dry when it cools.
Serve cold. Fresh corainder leaves (cilantro) sprinkled on top can never hurt!