Soak chana overnight to 8 hours. Drain and cook them with 1 cup water, a pinch of soda and turmeric. You can cook for 1 to 2 whistles on a medium heat in pressure cooker or boil them in a pot with 2 cups of water.
Making dry chana
Heat the pan with oil, add mustard, jeera, chili, curry leaves & hing. Let them splutter.
Add ginger garlic paste and saute quickly to remove the raw smell. Add the cooked channa.
Add garam masala, salt, turmeric and red chili powder. Mix well. Saute for a minute. Any left over water from the cooked chickpeas can be poured and evaporated.