Soak the channa overnight. Pressure cook in 3 cups water for 20 minutes or until tender.
Drain the channa but reserve ½ cup of the stock.
Pour channa into a bowl. Add the rest of ingredients including the channa stock and toss.
Note: After tossing, if you want, you can crush some of the channa with your hands.
Serve at room temperature or refrigerate and serve chilled.