Wash and soak the chickpeas for 8 hours.
Once soaked, drain the water and add fresh water.
Pressure cook ( or instant pot under high pressure) the chickpeas for 17 minutes.
Let the pressure release naturally.
Drain the cooked chickpeas and set it aside.
Into a frying pan add the oil and set on medium heat.
As the oil warms up add the mustard seeds, the urad dal, channa dal and the red chilli.
When the mustard crackles, add the cooked chickpeas and torn curry leaves.
Stirfry for a minute and add the grated coconut
Mix well and add the sundal podi and coriander leaves.
Transfer to a serving dish and serve warm.