3tablespoonwine vinegaryou can substitute with 2 tablespoon apple cider vinegar
2tablespoonfresh parsleychopped
2tablespoonfresh lemon juice
4tablespoonolive oil
2clovesgarlic
1teaspoonmustard
2teaspoonsaltoptional
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 teaspoon salt to the water before pressure cooking.