Soak 200 g chickpeas overnight, then boil until tender.
2
Grind 150 g coconut, 20 g coriander seeds, 5 g cumin seeds, 3 g peppercorns, 15 g Byadagi red chilies, 5 g Guntur red chilies, and 1 g asafoetida with a little water into a paste.
3
Heat 30 g coconut oil in a pan and add 5 g mustard seeds, then 5 g curry leaves.
