If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.