Soak kala chana/ brown chick peas over night (if you want you can add little baking soda)

Next morning rinse the chana/ chickpeas in the running water for few times and then add 2 cup water and pressure cook them for 5 whistles yes these are really hardy variety so it requires that much time.

Once the pressure is subsided, remove the chickpeas from the pressure cooker and wash once again in the running water.

Heat oil in pan and add mustard seeds, urad dal, curry leaves, halved red chilies.

When the mustard seeds starts splutter add cooked chickpeas and salt cook for 1 minutes

then add coconut pieces and cook for another minutes.

Enjoy as such great snack any time of the day.