SOAK 200g CHICK PEA/CHANA OVERNIGHT. DRAIN EXCESS WATER AND PRESSURE COOK CHANA TO SOFT TEXTURE. ADD 2 TABLESPOON OF OIL IN A KADAI AND SAUTE 100g OF CHOPPED ONION, 100g OF TOMATOES, 3 SMALL GREEN CHILLIES, ½ INCH SLICED GINGER, FEW CORIANDER LEAVES. ADD ABOUT 1 TO 1 ½  (APPROXIMATELY 15 TO 20g) TABLESPOON OF NATURAL CHANA MASALA, ONE CUP WATER TO THE SAUTED MIXTURE AND BOIL WELL (IF NEED,ADD REQUIRED SALT TO TASTE). NOW ADD BOILED CHANA AND COOK FOR 5 TO 10 MINUTES. GARNISH WITH ONION RINGS, CORIANDER LEAVES AND SERVE HOT.