Step 1

Place the garlic, cumin seeds and green chile peppers in a mortar and pestle or food processor and crush into a coarse paste. Set aside.

Step 2

Heat oil in a large wok or skillet. Add mustard seeds and when they sputter, add asafetida and urad dal. Stir-fry for a few seconds until the urad dal begins to turn lightly golden. Then add the curry leaves and stir-fry for a few seconds.

Step 3

Add the garlic-cumin-chili paste you just made to the skillet and stir-fry for a minute. Add the powdered spices to the skillet: the ground coriander, turmeric and paprika, if using. Mix.

Step 4

Add the chickpeas to the skillet and mix well. Continue stir-frying for a couple more minutes. Add salt to taste.

Step 5

Stir in the coconut and cilantro. Serve hot, warm or at room temperature.