Boil the black chickpea until soft.

Heat oil in a pan. Let the mustard seeds splutter. Add the chopped onions into the pan along with a pinch of turmeric and sauté till they turn soft.

Break the red chillies into one inch pieces and add it to the onions along with curry leaves.

Add the boiled chickpea and sauté until all the water evaporates.

Lastly, add the grated coconut and sauté for two minutes.

Sprinkle asafoetida powder in the end for flavour and serve hot.