I learned this recipe during one of my visits to Pune, Maharashtra.

1 Cup Dried Garbanzo beans soaked overnight in warm water and drained.

1 Cup Carrots sliced thin

1 Cup Tomatoes chopped

1 Cup Red Onions thinly sliced

3 or 4 Hot green chilies sliced thin

1 Cucumber sliced thin

1 Cup Diakon or White radish thinly sliced

1 Cup Cilantro chopped

½ Cup Mint leaves chopped fine

1 Lime juiced

1 Cup Green onions chopped

1 tsp. Salt

1 Tbs. Sugar

1 Tsp. Ground Cumin

1 Fresh coconut cut into thin strips

Toss and mix all the ingredients except the coconut together in a bowl just before you serve dinner. Serve individually in small plates or bowls with dinner and add some pieces of coconut on top of the salad as a garnish.