Draw off the water from saturated chickpeas.
Weight cook them with 1-glass water and salt in a 3-liter limit aluminum/steel weight cooker over medium fire for 4-whistles. Chickpeas must hold their shape after weight cooking, so don't cook them for longer period else they will turn soft. Enable it to chill until weight falls off normally. Open the top and drain water.
Warmth oil in a kadai over medium fire. Include mustard seeds; at the time they begin popping, comprise urad dal and stir till it use to turn light darker.
Include asafoetida, curry leaves, green bean stew, dry red stew, and sauté for 20-30seconds.
Include chickpeas and salt (whenever required, in light of the fact that we have just added it to chickpeas while weight cooking in step-2), blend well and cook for 2-3 minutes.
Include lemon squeeze and ground crisp coconut.
Blend well until chickpeas are covered well with masala. Turn off the fire. Exchange chickpea sundal to a serving bowl and enhancement with finely hacked coriander leaves.
