Heat oil, saute shallots, curry leaves and garlic until shallots are brown and fried well.
Add sambar powder and mix well. cook in simmer for a minute and Add the coconut pieces and mix well. put off.
Let it cool and grind it to smooth paste with little water
Heat oil in a cooker, heat coconut oil and crackle mustard seeds, chopped ginger, green chillies
add finely chopped onions and saute till transparent.
put in chopped tomatoes and saute for a minute.
Add turmeric powder, chilli powder, sprouted chana, ground masala, salt and enough water.
mix well and cook it for 4-5 whistles or until chickpeas are done.