Pressure cook soaked black chickpeas with water and salt for 6 whistles

️Add tindora and salt, cook for 1 more whistle

️Dry roast coriander seeds, red chillies, and curry leaves until aromatic

️Add cumin seeds, garlic, coconut, and turmeric powder; sauté for 1 minute

️Cool and grind into a coarse masala

️Heat coconut oil, add mustard seeds and curry leaves for tempering

️Add onions and sauté until translucent

Furthermore, add cooked tindora, chana, and a little water; cover and cook until the water is absorbed

Finally, add ground masala and sauté for 4–5 minutes until well combined