Heat oil in a pan over medium heat.
Once the oil is hot enough, add mustard seeds & cumin seeds. Allow them to pop and then add urad dal & channa dal.
Sauté for few seconds & then add broken dry red chillies. Sauté for few more seconds until lentils turn golden & add asafoetida.
Then add in a few curry leaves. To this add thinly sliced onions.
Add a little salt to soften the onions.
Sauté until the onions turn translucent but they should still have some crunch.
Add boiled chickpeas & sweet corn kernels. Give it a good mix.
You can add coconut grate at this stage & turn off the heat for the not so spicy version.
Spicy Version: Proceed further & add THIS spice mix. I’m using the Curry Leaves Powder Mix. You can also substitute this with Sambar powder.
Adjust salt and mix well. Fry for 2 minutes & finally add grated coconut & some freshly chopped coriander. Mix well & turn off the heat.
Serve hot or cold like a salad.