1. To begin, soak mustard seeds in salt water for 15 minutes.
2. Afterward, make a paste of the seeds and strain it to remove the husk.
3. Get rid of any moisture from the Chana and mash it up with a spoon or your fingers.
4. Add mustard paste, coconut paste, poppyseed paste, turmeric powder, salt, chopped coriander, and green chilies to the Chana, along with mustard oil. Mix everything together into a smooth mixture and transfer it to a container with a lid.
5. If you're using paneer cubes instead of Chana or crumbled paneer, coat the cubes in the spice mixture before adding them to the container.
6. The next step is to steam the Chana or "Bhapano," and there are different ways to do it, which are explained below.

Making Chana Bhapa in a Pressure Cooker:

1. Put the mixture in a metal container that has a lid.
2. Fill the pressure cooker with water and set the container on a stand inside.
3. Cover the cooker with a lid and weight and cook on medium heat until two whistles are heard.
4. Allow the pressure to decrease before opening the lid.
5. Wait for the container to cool before opening it.

Making Chana Bhapa in a deep bottom vessel:

1. The process is the same as above.
2. After placing the lid cook on low flame for 15 minutes.

Making Chana Bhapa in a Microwave oven:

1. Take the mixture in an oven-safe container and microwave it at medium temperature for 20 minutes.