Soak the kabuli channa overnight.
The next day boil the channa.
Brown the onion in the ghee and add the kabuli channa, three green chillies, ginger, cumin seed powder, salt, turmeric and a quarter cup of water (or more if necessary).
Cook for five or ten minutes on a very low fire till the channa becomes quite tender, and dry.
Sprinkle lemon juice, and garnish with green chillies and Coriander leaves.