Prepare a checklist. Keep essential items close by.

Soak chickpeas in 5 cups of boiling water for 2-3 hours. chickpeas absorb water and swell. Cook in a pressure cooker till it becomes slightly soft. Do not overcook. When done, take it out of the cooker and drain

In a frying pan over medium heat, add mustard seeds, let it splutter, for about a minute. Stir in fennel
seeds, cumin seeds, methi seeds and red chillies. Add ginger, turmeric powder and curry leaves and stir when the urad is golden in color. Add coconut. Saute until colour changes.
Add the cooked and drained chickpeas and stir-fry for 4 minutes
Add salt, stir and remove from the oven. Sundal is ready to taste. Transfer to a serving bowl. Ready to taste.