Boil the soaked black chickpeas in a pressure cooker with a little salt and turmeric powder for about 20-25 minutes on medium heat.

Heat oil in a pan and add cardamom, cinnamon stick and clove. Then add onion and saute for 3-4 minutes.

Then add tomato, sliced green chilly, ginger and few curry leaves.

Once blended well, add the dry spice powders: pepper powder, garam masala, red chilli powder and coriander powder. Saute for few minutes until oil comes out.

Now add grated coconut and combine well. Remove it from the flame and let it cool.

In a mixer, grind this mixture to make a paste. This need not be very smooth (add little water while grinding).

Pour this paste by adding 1/2 cup water into the cooked chickpeas. Let the chickpea curry simmer and cook it for 7-8 minutes.

Heat oil in a pan and splutter mustard seeds and add dry red chilli and curry leaves. Once the tempering is ready, add it into the boiled chickpeas. Now the Black chickpeas in a spicy gravy is ready.