Drain water from soaked chickpeas.
Pressure cook the chickpeas in 1 cup of water. Cook in medium flame for 4 whistles. The chickpeas should not be overcooked otherwise they will become mushy.
Now we will prepare the seasoning powder. For that dry roast urad dal, bengal gram dal, red chillies, and curry leaves. When the contents are cool add them to a blender and powder them.
Now add oil to the kadai and when hot add the mustard seeds. When the mustard seeds crackle, add the asafoetida and Kabuli channa or the white chickpeas. Now saute for a few minutes.
Then add the seasoning powder.
Then add turmeric powder and salt.
Add lemon juice. If you want a tangy flavor add powdered jaggery it is optional.
Now transfer the contents to a serving bowl. Hot and steamy Kabuli Channa or White Chickpeas Sundal is ready.
