Soak chana overnight. Drain and take it in a cooker, cover with water. Add little salt and pressure cook for 5 to 6 whistle. Take it off the heat and set aside for the pressure to release. Open the cooker. Take a ladleful of the chana and puree till smooth.
Take coconut, fennel in a blender and puree till smooth.
Heat oil in a pan. Add in onions, curry leaves and chillies.
Add in the cooked chana along with the water, tamarind, pureed chana and mix well.
Add in spice powders and salt and mx well.
Cover and simmer for 10 to 15 mins till oil floats on top.