Heat oil in your pressure cooker. Splutter the mustard seeds.

Saute the curry leaves for a minute. Add in the onions and green chillies and saute till the onions become soft.

Add in the ginger garlic paste and saute for a couple of minutes.

Put in the tomato paste and cook for a further 5 minutes or till the raw smell goes.

Add in the masalas and saute for a couple of minutes.

Now add in the coconut milk and mix well into a thick paste. Leave it on for 5 minutes.

Finally add in the washed and soaked chickpeas and the water, adjust the salt and pressure cook the chickpeas till done.

Serve hot with chappathis or batturas!