Soak 1 cup of dried chickpeas in enough water overnight or for 6 hours. Before cooking, drain the water and keep the chickpeas aside.
Press SAUTE mode on Instant Pot. Add oil to the Pot. Once the oil turns hot, add cinnamon, cardamom, cloves, fennel seeds, cumin seeds, red chillies, coriander seeds, peppercorn, ginger & garlic.
Saute for a minute or 2 until they turn golden brown and a nice aroma comes. Now, add the chopped tomatoes and cook until tomatoes turn mushy.
Add grated coconut, mix everything together and switch off.
Remove this mixture from the pot, let it cool to room temperature and make a fine paste
In the same pot, add oil. Once hot, add the sliced onions. Saute till they turn light brown. Add the ground paste. Saute for 30 seconds.
Add turmeric powder, and give a mix. Add the soaked and drained chickpeas. Mix it thoroughly with the masala paste. Add water. Close the lid on the pot, and turn the pressure valve to Sealing Position.
Set the pot to PRESSURE COOK (High Pressure) and set the timer to 40 minutes.
Once the cooking is done, do a NATURAL PRESSURE RELEASE for 15 minutes and release the remaining pressure manually once 15 minutes is done. Squeeze in some lemon juice, and mix well. Garnish with coriander leaves & serve hot.