For preparing chickpeas masala, soak the dried chickpeas overnight.

Heat oil in a pan and allow the mustard seeds to splutter.

Then add in cardamom, cinnamon, cloves, fennel seeds and curry leaves.

Saute in onions and salt till it turns golden brown in colour.

Add chopped ginger, garlic and green chillies. When it is done, add the chopped tomatoes.

Then add in turmeric powder, chilly powder, coriander powder and curry masala. Saute till the oil separates.

Pour in 1/4 cup water and mix well. Switch off the stove and let it cool.

Grind the masala to a smooth paste, by adding a little water.

Now in a pressure cooker add the chickpeas and potato with sufficient water and the ground paste and mix it. Allow it to cook till it is done(it takes 6 whistles to be done).

When it is completely done, cook uncovered for sometime so that the gravy thickens. if you want you can mash some of the peas, so that it will get thickened.

Add the thick coconut milk and let it boil for few more minutes. Adjust the consistency according to your taste.

Garnish with curry leaves or coriander leaves.

Chickpeas masala is ready. Serve hot with puttu, appam , chappathi etc.