Soak the brown chickpea in enough water for 6 - 8 hours or overnight.

Drain the water and add the chickpea in a pressure cooker along with 2 cups of water and 1/2 tablespoon salt. Pressure cook until chickpeas is nicely cooked.

In a non stick pan, Add 1/2 cup of grated coconut and roast till it turns lightly browned. Once the coconut starts getting lightly browned add in 1/4 teaspoon fennel seeds, 2 pearl onion sliced, garlic - 2 cloves chopped finely, ginger -1/4 teaspoon chopped finely, curry leaves : few. Mix well.

Now add in Coriander powder : 1/4 teaspoon, chilli powder : 1/4 teaspoon, turmeric powder : a pinch, pepper powder: a pinch, Garam Masala : 1/4 teaspoon. Mix the coconut mixture well. Keep aside. (You can also grind this coconut mix to a fine paste by adding 1 - 2 tablespoon water. OR can add the mix directly to the curry)

Heat coconut oil in a pan. Add in mustard seeds, dry red chillies, curry leaves, asafoetida powder, coconut pieces, onion, green chillies, ginger garlic paste. Saute for 2 - 3 minutes or until onion turns translucent.

Now add in tomato and cook for another 3 - 4 minutes. Add in Kashmiri chilli powder, coriander powder, garam masala, turmeric powder. Saute for a minute.

Add in Coconut mixture and saute again for 1 minute.

Next add the cooked chickpea along with the water to the masala. Mix well. Check salt, if required add in salt. Cook for 5 - 6 minutes or till the gravy starts to thicken.

Serve hot with Puttu or Appam