Clean the brown Chana in water and soak it for 7 to 8 hours.
Pressure cook the Chana with salt for 6-8 whistle. Keep the remaining water aside.
Heat the kadai, pour oil and add mustard. When the mustard splutters, add onion and fry till it becomes brown. Add soybean sauce.
Take coriander powder, and chilly powder in a bowl and mix it with little water. Pour this into the kadai. Mix well for some time.
Pour the water from the cooked Chana and let it boil for few minutes. Add Chana and salt.
When the consistency turns to semi-liquid, add lemon juice and switch off.
Empty the kadai into a serving bowl and garnish with few coriander leaves.