Chana Upkari or Chana Sundal is a simple, healthy and protein rich dish made out of Chana/Garbanzo beans and served as Naivedyam/Prasadam (offering to god) during Hindu festivals.
1. Cooking chana on a stove top without a pressure cooker: I never cook dried beans directly over a stove top. If you do not have a pressure cooker, you can cook it on the stove top, but it will take a really long time to cook perfectly. I guess they would take anywhere from 1 to 11/2 hrs (maybe more). After soaking, drain the water and add fresh water. Bring the water and beans to a boil and then reduce the heat to a simmer. Cook the beans till they are tender. Check for doneness by smashing the beans between your thumb and index finger - When it easily smashes, it is done.[br]2. Pressure cook chana: Drain the soaked chana and add it to the pressure cooker with 2 cups of water. Close the cooker and put the whistle on. Cook on high heat till the cooker lets out one whistle. Lower the heat to medium and pressure cook for another 20-25 minutes. Turn off the heat. Let the steam escape on its own (about 5-8 minutes).[br]3. Reserve the water if you pressure cooked the chana. Sprinkle a little of this if you feel the chana is too dry while sauteing. If using canned garbanzo beans, use water instead of the liquid in the can.[br]4. Raw mango pieces add a slight tartness to chana upkari. Skip this if you do not like it. If you like tangy, but cannot get hold of good quality raw mango, add lemon juice to taste.