Soak the chana in a pan overnight. Next day drain the water and replenish with fresh water.
Add salt and the spice bundle and cook it in a pressure cooker until cooked.
Drain the water and discard the spice bundle
Potli (Spice Bundle)
Put the ingredients in a piece of muslin cloth fold in and secure the cloth with a knot or you can even tie it with a string and cook it along with the chana.
The Paste
Add all the ingredients of the paste in a blender, add coconut water and grind to a coarse paste. Remove and keep aside.
Cooking Procedure
Heat oil in a pan, add the onions and curry leaves and saute over a medium heat until light golden in colour.
Next add in the chopped tomatoes and cook for about 4-5 minutes or until it becomes mushy.
Add in the red chilly, coriander and turmeric powders and fry until the moisture evaporates.
Add the paste and stir fry for about 2 - 3 minutes
Add the boiled chana and stir, then add the coconut water and bring to boil. Add the salt.
Reduce the heat and simmer until the gravy thickens to a medium consistency. Adjust seasoning.