Wash the chickpeas and soak overnight in 500-750 ml water. Bring the same water to the boil and cook the chickpeas until soft, adding more water if necessary. Remove the chickpeas and drain. Chop the onion and chili.
Heat the oil and fry the onion for a few minutes until transparent, then add the chili, mustard seed, coconut pieces and the curry leaves. Toss for a few minutes, add the boiled chickpeas and continue to stir for about 5 minutes. Add salt to taste
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