Cook the kala chana in a pressure cooker. If cooking on a stovetop, cover with enough water to cover by an inch, bring to a boil, cover, lower heat to a simmer, and cook until the chana is tender but still has a bite. Check frequently to make sure the water hasn't dried up and add more if needed. The chana should take about an hour to cook.
Cook the quinoa by toasting the drained quinoa in a dry skillet. Stir frequently and turn off the heat once the quinoa starts to smell nutty and is rather opaque.
Add 1 1/2 cups of water to the quinoa, salt and ground black pepper to taste, bring to a boil, cover and cook for 15 minutes on low heat. Turn off the heat and let it stand.
In a large saucepan, heat the oil. Add the mustard seeds and when they sputter add cumin seeds, curry leave and onions and a pinch of salt and saute until the onions start to turn a light golden brown.
Add the green peppers, zucchini and mushrooms. Cook, stir-frying, until the vegetables are tender but still have a good bite.
Add the paprika and stir well.
Add the quinoa and kala chana and mix well. Add the grated coconut and mix. Squeeze in the lemon juice and stir in the mint. Check salt and add more if needed.
Serve hot by itself or with a leafy salad.