1: Wash and soak the chickpeas for 6-8 hours (preferably overnight) and strain them.
2: To a pressure cooker, add the chickpeas, water, and salt.
3: Pressure cook the chickpeas for 6 whistles and take it off the flame.
4: Let the pressure reduce gradually.
5: In another pan, add oil and heat it up.
6: Add ginger, garlic, and onions. Sauté till the onions turn light brown.
7: Add the tomato puree and masala powders. Mix well.
8: Add water, mix well, bring to a boil, and lower the flame.
9: Cover and cook the tomato puree for 5 minutes.
10: Add the boiled chickpeas, mix well.
11: Season the mixture.
12: Finally, add coconut milk and coriander leaves. Mix well.
13: Take it off the flame. Garnish with coriander leaves and serve hot with rice.
