How do you cook safaid channa so they are soft?

Step by step

1. Rinse and soak overnight in plenty of water.
2. Drain, cover with fresh water by about 5 cm.
3. Add a small pinch of baking soda.
4. Pressure cook 4 to 5 whistles, or simmer covered 1 to 1.5 hours.
5. Check: one chickpea should squash easily between your fingers.
6. Add salt, then use for chaat, cholay or pulao.