• To begin, soak mustard seeds in salt water for 15 minutes.
• Afterward, make a paste of the seeds and strain it to remove the husk.
• Get rid of any moisture from the Chana and mash it up with a spoon or your fingers.
• 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.
• 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.
• 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:

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

Making Chana Bhapa in a deep bottom vessel:

• The process is the same as above.
• Take a Kadhai, put some water and place the container with the lid.
• After placing the lid cook on low flame for 15 minutes.

Making Chana Bhapa in a Microwave oven:

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