1. Rinse the dried chickpeas and soak them in 1 cup of water in a large bowl for at least 8 hours or overnight. Drain the water.

2. Add the soaked chickpeas and water to the pressure cooker. Cook for 4-5 whistles. Once done, drain the water. Keep the cooked chickpeas aside.

3. Heat the oil in a pan over medium heat. Add the mustard seeds. When it splutters, add the urad dal and sauté until the dal turns golden brown in color.

4. Add the dried red chili, green chilies, curry leaves and asafoetida. Sauté for a few seconds.

5. Add the cooked chickpeas and salt. Cook for 3-4 minutes on medium-low heat. Then turn off the flame.

6. Add the grated coconut and mix well.

7. Serve immediately.