First, wash chickpeas. Add enough water and soak overnight

Transfer chana along with water to a pressure cooker

Furthermore, add salt and sesame oil

Pressure cook for 6 whistles and do natural pressure release. Adjust the whistles according to your chana

Strain in a colander and drain the water well then prepare sundal

Add oil to the pan and when the oil is hot add the ingredients listed under  "to temper" and let the mustard seed crackle

Furthermore, add asafoetida and ginger powder; mix well

Add cooked chickpeas and coconut; mix well

Turn down to low- medium flame

Furthermore, add Sundal podi;  cook for 4 minutes

turn off the stove