Cook the soaked chickpeas in a pressure cooker with water and a teaspoon of salt or use an instant cooker until they become soft and tender. Filter out the water using a sieve and set aside the boiled chickpeas.

Dry roast channa dal, coriander seeds, sesame seeds and dry red chillies in a pan over medium heat until aroma arises. Cool and grind them to a fine powder.

Heat oil in a pan or skillet over medium heat. Add the asafoetida, urad dal, mustard seeds curry leaves and let them splutter.

Add turmeric, red chilli powder, and salt to the pan. Mix well.

Add boiled chickpeas to the pan. Mix well.

Add the masala mix and coconut to the pan and mix well until the legumes are nicely coated. Cook over medium-high heat for 4-5 minutes until aroma arises. Stir occasionally.

Taste the dish and adjust the seasoning if needed.

Squeeze some fresh lemon juice over the sundal for a tangy flavour.

Remove the pan from the heat and garnish with fresh cilantro leaves.

Serve and enjoy!