Place the pressure cooker on high heat on a small burner.
Pour in 5 cups of water.
Add rinsed channa and dhal.
Mix in ½ teaspoon of baking soda and 1½ teaspoons of salt.
Cover the pressure cooker and leave to pressurize.
Add weight to the lid when steam escapes from the top.
Pressure cook for 12 - 15 minutes.
Turn off the stove and leave to depressurize.
Remove the lid once fully depressurized.
Mix.
Turn the stove on again to low.
Stir in Caribbean green seasoning, chadon beni, geera, amchar masala, turmeric and pepper.
Cook with the cover off for 3 - 5 minutes.
Taste test and adjust flavors.
Remove from the heat.
Serve hot over hot, homemade bara.