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Soak black chickpeas for 5-6 hours.
Add soaked chickpeas, onion, green chili, and garlic to pressure cooker and 4 cups water.
Pressure cook on high heat for 1 whistle then lower heat.
Pressure cook on medium heat for 4 whistles.
In a small bowl, add turmeric, garam masala, chili powder and coriander and mix. Add ¼ cup of water to mix into paste and set aside.
In a pan, add coconut oil and 1 onion until golden brown.
Then add masala paste and fry off. Add more oil if necessary.
Then add tomato and close pan to cook.
Add cooked kadala from pressure cooker with liquid to pan. And add black pepper.
Cook on high heat to thicken the gravy to desired thickness.