Garbanzo salad

2 cups Indian black garbanzos

1 avocado, cut into small pieces

1 large tomato, chopped

2 tbsp chopped coriander leaves

chilli powder(non-sathvik, optional)

salt, lemon juice, to taste

Poppu (optional)

1 tbsp oil

1/2 tsp cumin

1/2 tsp mustard seeds

2 split dry red chillies

handful curry leaves

Soak the garbanzos overnight and cook with enough water and salt. Drain and add to a container. Add the remaining ingredients.

Poppu preparation: In a small pan, add oil and when hot, add the remaining ingredients except curry leaves. When mustard seeds start popping, add curry leaves and fry till they crisp up. Add to the salad.