Beetroot Chickpea Salad

Beetroot Chickpea Salad - Soak chickpeas overnight, drain and cook till soft. Grate beetroot and chop cucumber into small pieces. Heat olive oil in a kadai, add mustard seeds and let them splutter. Add split black gram dal and let them turn red, add curry leaves, green chilli and pinch of hing. Turn off heat and combine the seasoning with cooked chickpeas, beetroot and cucumber pieces. Garnish with fresh coriander leaves and a dash of lime. I served it along with a glass of majjiga/buttermilk. (Vegan recipe, replace buttermilk with any drink of your choice)