Pressure cook the peas with enough salt and water.

In a pan heat oil and splutter mustard seeds, dry red chillies,and  curry leaves. now add sliced onions,ginger and green chilies. Saute till onion becomes translucent. Add all the powders and saute till the raw smell goes.  Add sliced tomatoes and saute it till mushy. Add cooked chickpeas and mix well. Check the water consistency and salt at this stage. Now add coconut milk and switch off the flame. Cover it with a lid for 5 mins. Garnish with chopped coriander leaves.