Soak chana in three cups of water for three to four hours. Drain. Apply a little olive oil to your palms and knife and remove skin of jackfruit. Further cut the jackfruit into two centimetres pieces.
Apply salt and set aside. Steam the pieces in a steamer for five minutes. Remove from steamer and set aside. Pressure cook soaked chana in two cups of water for about three whistles or till soft.
Heat one teaspoon of olive oil in a kadai (wok). Add coriander seeds, split black gram and fenugreek seeds. Sauté till lightly browned. Add broken red chillies and sauté for a minute.
Grind to a coarse masala paste along with coconut, tamarind pulp and sufficient water. Heat remaining olive oil in a kadai. Add mustard seeds and curry leaves and let the mustard seeds splutter. Add asafoetida and the ground masala. Stir well and cook for two minutes.
Add boiled chana and stir well. Add steamed jackfruit pieces, salt and jaggery. Stir, add half a cup of water and cook for five minutes on low heat stirring occasionally. Remove from heat and serve hot.