3tbspwine vinegaryou can substitute with 2 tbsp apple cider vinegar
2tbspfresh parsleychopped
2tbspfresh lemon juice
4tbspolive oil
2clovesgarlic
1tspmustard
2tspsaltoptional
hot water to soak the channa
Instructions
Soak the channa in hot water for 30 minutes
NOTE: Alternatively you can soak overnight if you’re not in a hurry.
Pressure cook for 45 minutes.
NOTE: Because of the long cooking time make sure you add enough water to pressure cook the channa. As an added step add about 2 tsp salt to the water before pressure cooking.