Wash chickpeas with water and soak them in 3 cups of water for 6-8 hours.
Add the soaked chana to a pressure cooker along with 2 cups of water, turmeric powder, and salt, and stir gently.
Pressure cook for one whistle on high heat. Then reduce the heat to low and cook for 15 minutes.
Remove the cooker from the heat and let the pressure release naturally. Open the lid of the cooker.
Add coconut to a skillet and roast on medium heat until is it nicely browned (3-4 minutes), stirring frequently.
Once the coconut is roasted, add it to the small jar of a blender along with ¼ cup of water and blend to make a smooth paste. Scrape the sides of the jar a few times while blending.
Heat coconut oil in a large pan over medium-high heat.
Once the oil is hot, add mustard seeds, curry leaves, and, ginger garlic paste and saute for 10-12 seconds.
Add onions and fry until it turns translucent (3-4 minutes), stirring frequently.
Now add tomatoes and green chilies and cook for another 3-4 minutes. Stir frequently while cooking.
Add coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder, and fry for 3-4 minutes.
Now add the coconut paste that we made earlier and mix well.
Add the cooked chana along with the water in which it was cooked to the pan. Reduce the heat to low.
Cook the curry for 10-12 minutes. Mash a few chana with the back of the ladle to make the gravy creamier. Check for salt and add as needed.
Heat coconut oil in a small skillet over medium-high heat. Once the oil is hot, add mustard, asafetida, curry leaves, and dry red chilies, and fry for 4-5 seconds.
Pour the tempering over the curry and stir gently. Serve hot.
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