Wash and soak chana / chickpeas in a bowl adding enough water. Soak it for 12 hours or overnight for best results. The next day, drain the water completely and add the soaked chana into a pressure cooker.

Add enough water to cover the chana. Pressure cook for 2 to 3 whistles on low flame. Remove after the steam releases naturally. Press to check if soft and well cooked. Drain excess water if any and set aside.

Heat oil in a kadai. Splutter mustard seeds, urad dal and cumin seeds. Add hing, curry leaves, finely chopped onion and slit green chilli. Sauté until onion turns soft and translucent.

Lower the flame completely and add the garam masala powder in oil. Sauté quickly. Add the cooked chana and required salt. Mix well. If necessary, sprinkle a little water.

Let it boil on low flame for a few minutes so the flavors blend well. Lastly add grated coconut, mix well and switch off the flame. Garnish with chopped coriander leaves. If you wish, add a few drops of lemon juice. Serve warm or hot!