Chundal

What you need:
Chick peas/Garbanzo beans/Kabuli channa- 1 cup, soaked in plenty of water overnight
Salt
Fresh grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Oil - 1 tsp

Add salt and cook the chick peas in a pressure cooker until three whistles. Drain excess water and set aside.
Heat the oil in a pan. Add mustard seeds to it. When the seeds pop, add in the chick peas....stir for a few minutes. Mix in the grated coconut and switch off the heat.
There....it doesn't get any easier than that, does it???
This is a dish that I make often for my daughter who absolutely loves it. So Iam sending this to Vanamala's Kids Food Festival.

Notes:

• You can grind green chillies along with the coconut and then add it to the channa. I don't do it when I make it exclusively for my daughter 'coz it turns out to be too spicy.
• Fresh curry leaves can be used to garnish the chundal.
  
• You can squeeze in some fresh lemon juice for added taste.