Rinse and soak the chickpeas in enough water overnight.

Drain the soaked chickpeas and rinse them several times. Cook the soaked chickpeas in a pressure cooker with 1 teaspoon salt and 3 to 4 cups water until tender and soft.

Chickpeas can be cooked in a pressure cooker on the stovetop or in an Instant Pot.

Cook chickpeas in a stovetop pressure cooker for 12 to 15 minutes on medium heat, or longer if necessary, until tender and soft.

Remove the cooked chickpeas from the water and set them aside.

In a pan, heat the oil. Combine the mustard seeds and urad dal in a mixing bowl. Cook on a low heat, stirring frequently.

The mustard seeds will start to crackle, and the urad dal will brown.

On a low heat, they cook almost simultaneously.

Add the curry leaves, red chilies, and asafoetida right away. Fry for 10–15 seconds, or until the curry leaves are crisp and the red chilies have changed color.

Now stir in the cooked chickpeas and season with salt. Sauté for 3 to 4 minutes on low to medium heat, stirring occasionally.

Turn off the heat and stir in the coconut. Stir everything together thoroughly.

Serve the Channa Sundal to the deities as prashad or naivedyam.