Chickpeas, Mango and Edamame ‘Sundal’ - Meat Free Monday

Ingredients

• 1 tablespoon oil, rapeseed, olive or vegetable
• 1 teaspoon black mustard seeds
• 2 dried red chillies, deseeded and broken into 3 pieces each
• 1 sprig curry leaves
• 1 pinch asafoetida (optional)
• 400 g chickpeas, tinned, drained and rinsed
• 2 tablespoons edamame, frozen
• 2 tablespoons coconut, grated (fresh or frozen)
• 1 mango, diced
• ½ lemon, juiced
• sea salt, finely ground