Firstly boil the soaked channa with little salt till cooked . Remove half of them and crush the rest half of it . In a pan , heat mustard oil , add the whole spices and the chillies . Allow to splutter . Then add the ginger garlic paste and cook till done . In a bowl , take Curd , add the dry spices and gramflour and whisk it . Add this to the ginger garlic paste and keep stirring . Cook till it is done . If needed add little water . The consistency has to be thick . Add the crushed channa and mix well . Add little water and bring to a boil . Then add the rest of the channa and cook for some time till it’s done . For the tempering , heat ghee , add the Asafoetida, Mustard Seeds and the chillies and allow to splutter . Add to the pan . Stir well . Garnish with coriander leaves !!