Soak chickpeas in water overnight. Rinse well.

Add fresh water and pressure-cook with required salt till soft.

The chickpeas should be soft but not mushy. Drain the excess water and keep aside.

Heat oil in a pan, add mustard seeds when it splutters, and add urad dal.

Fry till urad turns golden brown.

Add red chilli, hing, green chilli, curry leaves, turmeric powder and coriander powder.

Then add cooked chickpeas, salt, and grated coconut and give it a nice stir.

Add mango powder mix well and cook for a few minutes.

Chickpeas sundal is ready to be served.