Soak the dried garbanzo beans overnight. The next day, rinse them and cook with water, in a pressure cooker, or a covered pan until soft to touch. Drain the water and keep the beans aside. Take a pan and add oil. Drop the mustard seeds onto the hot oil. (Warning: Beware of the mustard seeds popping. The oil can splash and cause burns.) Add the urad dhal, the chili peppers, and the asafetida powder. Stir for a few seconds until brown. Add the cooked garbanzo beans and stir well. Cool. Sprinkle coconut flakes on them. Serve.