Soak chickpeas overnight in some water or for minimum 8 hours. Drain the water and pressure cook chickpeas with 1 cup of water & salt till they are cooked and soft. Drain the water in a bowl. You can drink this water or use it in any soup.

Add oil in a frying pan and when its warm, add mustard seeds. When mustard seeds crackle, add curry leaves, green chillies and red chillies. Saute!

Now add asafoetida, cooked chickpeas mix it well.

Remove from the flame and add fresh grated coconut and mix well.