Soak chana overnight for 8 hours. Drain and rinse them well.

Add them to a pressure cooker to cook them faster, you can also add a pinch of soda

If using a pressure cooker, pour 1 cup of water and cook for 6-8 whistle on medium heat.

They are ready when they are completely cooked, soft and tender.

Heat the pain with oil, add mustard, jeera, chili, curry leaves, and hing let them splutter.

Add ginger garlic paste and saute quickly to remove the raw smell Add the cooked chana

Add garam masala, salt, turmeric, and red chili powder mix well, and saute for a minute. any left overwater from the cooked chickpeas can be poured

Add more spices and salt to your taste.

Transfer dry chana to a serving bowl. squeeze some lemon juice and Serve.

Dry chana is ready to Serve.