Soak Channa overnight, or at least for 8 hours. Drain the water, add 3 cups of fresh water and pressure cook for 3 whistles. Once the cooker comes to room temperature drain the water and keep Channa aside

Add oil to the pan, when the oil is hot add 'to temper' items let it crackle

Add chana and required amount of salt and mix well and cook it on low flame for 2 mins. Add coconut and saute for a minute and switch off