Soak the channa overnight and pressure cook for ten minutes. Saute the onion, garlic, chadon beni and hot pepper for 1 minute. Add the curry and cook until it gets sticky in the pot.
Add the channa and mix thoroughly to evenly coat the channa with the curry. Add the salt. Add enough water to cover the channa and the geera powder.
Cover and simmer for 5 minutes Add the green seasoning and continue to simmer until the majority of the water has evaporated. Serve hot.