Rinse black chickpeas or kala chana and soak them in fresh water overnight or for at least 8 hours.
Drain, then add enough fresh water with a pinch of salt and cook the black chana until tender yet firm. You can use a pressure cooker for faster cooking or boil them for 20-30 minutes over medium heat. Drain the excess water and keep black Chana aside. Heat oil in a skillet. Add mustard and cumin seeds, and allow them to pop and sizzle. Add asafoetida, curry leaves, and dried red chilies.
Transfer cooked black chickpeas into the skillet, add grated coconut, and salt to taste, and stir-fry for 2-3 minutes.
Serve this nutritious black chickpea stir-fry as a snack or as a side dish to your meals. Enjoy!
