In a pan dry roast coriander seeds, chana sal, red chili, and asafoetida, till the dal turns golden brown.
Allow this to cool and make it into a fine powder. This came around 5 tsp of powder.
Soak the chickpeas for 7-8 hours or overnight.
Pressure cook this for 5-6 whistles with salt and enough water.
Drain the water and keep this aside.
In a pan add oil and add mustard seeds and curry leaves.
Once it splutters, add the cooked chickpeas.
Add 2-3 tsp of the fresh spice powder and mix well.
Cook for a minute.
Switch off the flame
Add the grated coconut and mix well.
Chana sundal is ready.