Rinse and soak the Chickpeas in enough water for 6-8 hours.
The next day drain the water and give it a quick rinse.
In a pressure cooker, add oil.
If using Instant pot, switch it on to Saute mode for 12 minutes and add oil.
Once hot add mustard seeds and curry leaves and let it splutter.
Add green chillies, pureed or grated garlic, onion and saute until translucent.
Add freshly grated coconut and again saute until a few minutes.
Alternatively, one can make a puree of green chillies, garlic and onion and saute it all together.
Next, add in the chopped/pureed tomato, Red chilli powder, Turmeric Powder and mix it.
Add in the Maharashtrian Goda Masala.
Saute until the masala starts leaving the sides or is cooked.
Now add the soaked chickpeas and mix nicely so that the masala is coated evenly
Add 3 cups of water and salt to taste and cook it further for 1-2 minutes
If using a pressure cooker, pressure cook it for 3-4 whistles (Depending on your pressure cooker settings).
If using Instant pot, cancel the saute mode, Close the lid, and put it on sealing mode.
Pressure cook it for 12 minutes on high.
Let the pressure release naturally.
Open and check if the chana is done by pressing between your fingers.
Adjust the consistency as desired or leave it as is.
Serve it with steamed rice or Malvani Amboli or Neer Dosa