Heat the coconut over medium low heat, then add the kalonji and mustard seeds. When the mustard seeds start popping, turn the heat to low and stir in the chana masala and the aromatics. Cook for a few minutes, stirring. (Your kitchen will be smelling so good at this point — make sure your exhaust fan is on and make the neighbours jealous!)
Curried Pumpkin Coconut Chickpea soup https://urbancottagelife.com/curried-pumpkin-coconut-chickpea-soup/