Soak chickpeas overnight .Cook it in a pressure cooker adding enough water,salt ,green chillies,half of ginger-garlic paste and half of sliced onion.
Heat little oil in a pan and add grated coconut into it.Fry till light brown and remove it from the pan and clean it well.
Keep aside to cool.
When it is cooled ,grind it along with 2 tsp of cooked chickpeas and coriander leaves.
Again add oil into the same pan and add mustard seeds into it.
When they pop,add the curry leaves and the rest of onion and ginger-garlic paste.Saute till the onion turn brown.Add all the masalas and tomato into it.Saute well.
Add cooked chickpeas along with the water into the pan.Mix well and allow it to boil for 5 minutes.
Just before switching off add ground mixture into the curry.Stir well and simmer it for 2 more minutes.Serve hot.
