Soak kadala overnight or at least 8 hours.
Wash them well and pressure cook along with salt and enough water for 4 - 5 whistles or as needed. Keep the cooked chickpeas aside.
In a pan heat oil and add grated coconut, 3-4 shallots and roast in medium flame till it turns brown in color.
Then reduce the flame and add turmeric powder, chilly powder, coriander powder and garam masala. Roast till the raw smell goes.
Remove this roasted mix from the stove and allow to cool.
Grind cooled masala mix by adding enough water and make a very fine paste.
Add this ground paste to the cooked Kadala and let it boil till you get a medium consistency. Turn off the heat. Check salt and add more if required.
Heat a pan, add oil and splutter mustard seeds, add dry red chilies and sliced shallots. Roast till light brown. At this stage add curry leaves.
Add this tempering into the curry, mix and place the lid. Allow it to rest for 10 minutes before serving.
This curry goes well with Puttu, Appam etc...