Take a heavy bottomed pan or kadhai. Heat oil in it on medium flame.
Add dry chilli, mustard seeds, also add asafetida if using.
When seeds crackle, add urad dal, curry leaves. Sauté for 4-5 sec.
Next add finely chopped green chilies and grated ginger. Sauté again for 4-5 sec. Keep the flame to low, so that the spices, dal don't burn.
Now add chickpeas and mix nicely. Add salt if required. Mix nicely.
At the end add grated coconut and mix well and serve.