Fun with Sundal (aka: "desi" chickpea salad)

Take 1 cup "desi" chickpeas and cook 'em. 
How? Well, use your favorite bean cooking method, but it'll probably come down to something as follows

1. Soak overnight in plenty of water (or, alternatively, bring to a boil, cover, turn off the heat, and let it sit for an hour)
2. Discard the water, and rinse repeatedly till the water runs clear
3. Saucepan + salt + water (about 2" over the chickpeas), and simmer till done - about 1.5 hrs (or 25" in a pressure cooker, 'tis what I do)
4. As a bonus, while simmering, toss in a few pieces of Kombu for an awesome umami kick
5. Drain when done (and discard, or eat, the kombu!)

In a bowl, mix
1/2 cup diced mangoes
1/2 cup shredded coconut (not the dried kind. You can probably get this frozen :-)
2 chopped thai chillies (or more. or less. up to you)
Set this aside for a wee bit while you prepare the chickpeas

In a saucepan over medium-high heat, add 2 tbsp oil and 1 tsp mustard seeds, till the seeds are done crackling.
Then add 1 tsp chana dal and saute briefly till it browns just a little.
Add 1 tsp urad dal and continue to saute till everything is a golden brown color
Add 10-15 curry leaves and saute just a bit (it releases the flavor from the leaves)
Toss in 1/4 tsp asafoetida powder
Add the drained cooked chickpeas and the mango/coconut/chillies from above, mix well, and let the whole thing cook over low heat for around 5 minutes - this just allows the flavors to intermingle.
(You might need to add salt to taste - it really depends on how much salt you added to the chickpeas when they were cooking!)
Just before serving, mix in the juice of 1 lemon.

Serve on a bed of diced tomatoes, with sour cream to top - its pretty awesome stuff!

Note: "desi" chickpeas are a form indigenous to India - they are a bit nuttier, with a bit more tooth, and less "creamy" than the type we are probably used to in the US.  You can make the above with regular chickpeas too, but it runs the risk of disintegration :-)