Ingredients:

Chick peas ( kadala)                         : 1/2 cup   
Shallots(small onion)                       : 10 nos
Chilli pdr                                          : 1tsp
Coriander pdr                                   : 2tsp
Turmeric pdr                                    : a pinch
Salt
Onion(cut into cubes)                      : 1
Tomato (cut into cubes)                   : 1
Shredded coconut                            : 1cup
Oil                                                    : 1 tbsp
Mustard seeds                                  : 1tsp
Curry leaves
Coriander leaves for garnishing

Method:

Soak chick peas overnight. Cook it in a pressure cooker adding 1 cup of water (for 3 whistles). Remove from fire and keep aside.
Dry fry the chilli pdr and coriander pdr for 1 min (just to go the raw smell) and grind it with shallots(5nos) , ginger and garlic.
Open the lid of the cooker add the onion pieces and tomato pieces, salt, turmeric pdr and the ground masala. If there is water with the cooked chick peas, no need to add water. But if it is dry add 1/2 cup of water and cook again for 5 min till the vegetables and chick peas mix well with the masala.
Grind coconut to a smooth paste and add this to the curry, mix well and boil it for 2 more mins. remove from fire.
Chop the balance shallots. Heat oil in a kadai add mustard seeds, when it splutters add the curry leaves and finely chopped shallots. Fry it till the shallots become light brown and pour this to the curry. Garnish with coriander leaves. It goes well with Puttu, chappathi or even steamed rice!