The following recipe is the version made in my maternal grandparents home and extended clan. The rich red colour of the gravy and the proper, soft texture of the chickpeas came from slow cooking in Kalchatti's [soapstone cooking vessels] on wood burning stoves.
1 Cup black chickpeas, soaked in water overnight
1 Cup of grated coconut
2 shallots/ small red onions/ sambhar onions
1/2 tsp coriander seeds
2 dried red chillies [or more according to taste]
3 cloves of garlic
1 tbsp of chopped ginger
[Optional: Kari masala= usually one cardamom and a small piece of Indian cinnamon]
1/2 tsp mustard seeds
2 dried red chillies, broken
2-3 shallots, finely sliced
1 stem curry leaves
1 1/2 tbsp coconut oil
Boil/ Pressure cook the chickpeas with salt and turmeric powder.
Heat 1 tbsp of coconut oil,
Roast the shallots, dried red chillies until glossy, about 3-4 minutes
Add the grated coconut at the last minute.
Saute for a minute.
Grind to a smooth paste adding water as required.
Add this paste to the chickpeas and let it come upto a gentle simmer
Cook for 5-7 minutes
Heat the coconut oil to smoking hot,
Temper the mustard, red chillies, curry leaves and finely sliced shallots
Pour the tempering over the curry.
Drizzle with coconut oil, if needed