1. Soak chick peas for 5-6 hours, drain add salt and cook upto 2 whistles in a pressure cooker.
2. Heat oil in a pan add mustard.
3. When it splutters, add red chillies then curry leaves and saute for some time.
4. Add chick peas and mix well.

Variation:

1. Wash, drain and set aside.
2. Heat oil in a pan and add mustard seeds. When they splutter, add curry leaves, green chillies and asafoetida.
3. Now add cooked chana, salt, coriander powder and cook for 5-6 mins, covered.
4. Garnish with coriander leaves and serve.