Grind the soaked chickpeas, soaked dals, garlic cloves, asafoetida powder, dry red chillies as a coarse paste.
Finally add the chopped onions, chopped coriander leaves, grated ginger and salt, mix everything well.
Make small lemon sized balls from the grounded paste and steam cook them for 10-15 minutes in an idly cooker and keep aside.
Soak the toor dal, rice, coriander seeds, cumin seeds in water for half an hour, grind it along with green chillies, coconut as a fine paste and churn the yogurt with turmeric powder, ground paste and salt.
Meanwhile, pop the mustard seeds in enough oil, followed by dry red chillies and curry leaves, add the yogurt mixture and bring to boil.
Add the already prepared steamed balls to the boiling yogurt gravy and Turn off the stove.
Don't disturb them for a few minutes.
Serve hot with rice along with any spicy side dish.