Soak dried chick peas overnight.

Pressure cook it for 10 minutes with salt and water and keep aside.

Heat oil in a kadai or a pan.

Add mustard seeds and when they splutter, add cumin seeds and red chillies.

Add chopped onions and fry till golden brown.

Add ginger and garlic paste and fry till the raw smell goes away.

Add all the masalas and fry for 2 minutes.

Add 1 1/2 cups of water, tomato puree and the creamed coconut and let it boil.

Add chopped potatoes and the cooked chick peas with the cooked water.

Add salt to taste. Simmer for 15 mts or more till the potatoes are cooked.

Garnish with coriander leaves.

:- Serve hot with rice and pappadam.