Method: 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, … Continue reading BROWN GRAM (CHANA) CURRY