Soak Chickpeas overnight and then boil the Chickpeas until soft.
In a wok, heat up the oil. Add cumin seeds, mustard seeds, and curry leaves. Add the ginger pepper paste and then add Asafetida powder.
Add the tomatoes immediately and then cook on medium flame until the tomatoes have been cooked. Add salt and Channa masala and let it cook for 5 more minutes.
Add the soft chickpeas. Add coconut milk and let it cook for 20 more minutes in the spiced mixture. Keep it covered on a medium-low flame.
Garnish with the chopped coriander leaves.
Purity begins here
