Boil the pre-soaked dal in fresh water until the chickpeas are soft but still hold their shape.

Toast the coconut in a dry pan until it turns golden brown, then set it aside to stay crisp.

Sauté the garlic, ginger, and chiles until fragrant, then cook down the tomatoes into a rich, thick paste.

Stir the warm spices into the tomato base, combine with the cooked dal and toasted coconut, and simmer briefly to allow the flavors to meld.