Soak chana overnight or for 5-6 hours. Pressure cook for 3 whistles or until soft with a little salt and just enough water.
Heat 1/2 tsp of oil and sauté coconut on medium flame until it turns golden brown. Grind it to a smooth paste.
Chop onions and tomatoes to medium sized pieces.
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and sauté until the raw flavour goes.
Then add onions, green chilli and sauté until onions turn light brown. Add a little salt to the onions to speed up the process.
Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder, salt needed and sauté until the raw flavour of the masala powder goes. If it becomes too dry, add a tablespoon of water and cook.
Take a ladle of cooked chana, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well.
Heat 2 teaspoons of oil, sauté red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with chapatti or dosa.