Soak the chickpeas in water for 8 to 10 hours. Then in a pressure cooker add the chickpeas, little amount of salt and required water. Cook for 10 whistles. Switch off the flame.

Place a saute pan in the stove. Switch on the flame. Add the ingredients one by one given for masala saute for 5 mins. Keep the flame in medium do not burn. Atlast add the grated coconut, ginger and garlic saute for a minute and switch off the flame.

Cool the mixture completely and grind in mixie to form a smooth paste by adding some water.

Place another saute pan in the stove. Switch on the flame. Add oil.

Once the oil gets heat add mustard seeds. Let it splutter.

Then add onions and curry leaves. Saute till onions becomes translucent.

Then add the tomatoes and little amount of salt to cook. Saute for 5 mins in medium flame.

Then add the ground masala paste and add little amount of water. Cover and cook for 10mins.

Then add the chick peas with that water also. Check for salt. Cover and cook for 10 mins till it forms a gravy consistency.

Garnish with coriander leaves. Now it's ready to serve with puttu.

For Puttu,check the recipe link https://cookpad.wasmer.app/in/recipes/13101066-puttu?invite_token=mD98iTYcXNAVNK9CUcvmkRxH&shared_at=1594986054