Soak dry white peas in water for 8 hours.

Combine soaked peas and chopped onion in a pressure cooker with 1 cup of water.

Pressure cook for 4-5 whistles and let the pressure release naturally.

In a pan, dry roast coriander seeds, dry red chilies, and cloves for 2-3 minutes.

Grind the roasted spices with coconut and tamarind into a paste using 1/2 cup of water.

In a pan, add the ground spice paste and cook on low heat for 5 minutes.

Add the cooked chickpeas and onion mixture to the spice paste.

If the gravy is thick, add the remaining chickpea water.

Add salt, mix, and simmer for 10 minutes.

Serve hot with rice or fried prawns.