Wash and soak your dry peas (chana) in at least 4x times water for a good 6-8 hours (overnight). In a large pot, add the dry peas along with enough fresh water (at least double the volume). Season with salt. Bring them to a boil, skim off any impurities that rise to the top. Keep it on a gentle simmer uncovered. When checking for done-ness, test a few different chana (at least 5-6) so you know they are cooked evenly. Set aside.
In a pan heat your oil. Temper with mustard seeds, green chillies, asafoetida and curry leaves, let them sizzle and pop.
Add the drained cooked peas (save cooking water to adjust consistency). Add all the spices ( chilli, turmeric, pepper) and coat nicely. Add jaggery and taste to adjust salt. Add some cooking liquid if sticking to the base of the pan.
Garnish with fresh grated coconut and coriander leaves. Let it rest for 15-20 minutes before serving.
