Soak kadala (black chickpea) immersed in water for minimum of 8 hours. Cook the soaked kadala (black chickpea) and Drain water and keep it aside.
Roast shredded coconut, 6 dry chili, coriander seeds until coconut turns golden brown and nice aroma is released. Cool this down to room temperature and grind to fine thick paste by adding little water as possible.
In a pan heat oil. add mustard seeds, cumin seeds, 2 dry chili (broken) and sauté until the mustard seeds stop splattering.
Now add chopped onion, curry leaves and sautae until the onion turns translucent (golden brown).
Now add tomato, chili powder, garam masala powder, turmeric powder and sauté until oil starts to separate.
Now add the ground paste, little water. Boil and cook until the raw smell is gone.
Now add the boiled kadala (black chickpea) and cook for few minutes. Cook this until the curry thickness and serve.