Pressure cook chickpeas using a traditional pressure cooker (for 4-5 whistles). Allow it to completely cool before opening the lid.
To cook the chickpeas in the Instant Pot, select 'Pressure Cook' and set the timer for 30 minutes. When the cooking cycle is complete, allow the pressure to release naturally.
Add byadgi chilies, coriander seeds, cumin seeds, black peppercorns, and methi seeds.
Roast it till it turns aromatic - It will take about a minute.
Let it cool for about 10 minutes. Grind it to a fine powder.
Putting the dish together
Heat coconut oil in a medium-sized wok or kadhai over medium heat. Once the oil is hot, add mustard seeds to it.
When the seeds start sputtering, add curry leaves (kadipatta) along with urad dal. Let it fry for around 20 seconds and then add onions and garlic and fry them till they are translucent.
Add chili powder, turmeric powder, salt, and jaggery. Mix well.
Add the chopped tindora and mix well. Cover and cook over medium-heat for about 8-10 minutes or until the tindora is cooked through.
Add the cooked chickpeas and mix well.
Combine grated coconut with ground spice powder and add it to the chickpea-tindora mixture. Give it a good mix and let the dish simmer for about 5 minutes before turning off the heat.
Use tomatoes - Add 1/2 cup chopped tomatoes after the onions turn soft. Let the tomatoes cook for about 3-4 minutes before adding the spice powders. Tomatoes give a nice tang to the dish.
Tips
Instead of making the spice powder from scratch, I replace it with a tablespoon of Kundapur masala that I usually have in my pantry. If you make a lot of Mangalorean food just make a big batch of this masala mix and store it in your pantry.
Most recipes call for pressure cooking tindora which often leads to overcooking them. I prefer to stir-fry it so that it retains its shape and crunch.