How to cook white channa ( kondakadalai or chickpeas or garbanzo beans ) at home

Hi, this is my first post regarding cooking basics. I have seen many people buying frozen and canned channa (chickpeas), which eventually led me to do a posting on how to cook white channa at home. It is a very easy and a never fail method. I cook channa weekly once for my little one as he takes them to school for snacks. Now on to the recipe...

INGREDIENTS:
White channa (chickpeas) - 1/2 cup
Water - 1 1/2 cup (for soaking)
Salt - to taste

PROCEDURE:
1) Take channa in a bowl.
2) Wash channa in water.
3) Add 1 1/2 cup of water to the washed channa and leave for 6-8 hours. I soaked overnight.

4) Now transfer the channa along with water into the pressure cooker and add salt.(I use rock salt).
5) After 4 whistles switch off.
6) After pressure releases drain the water.Your channa is now perfectly cooked.(you can use the drained water for channa gravy).

NOTES:
1) Don't waste the channa cooked water, it can be used in channa gravy (will post soon) and also for cooking rasam.
2) Add little amount of salt while pressure cooking.
3) If you are preparing channa (chickpeas) for any sweets then you can skip the salt.