If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can you store them? Soaking time for my chickpeas are only 3 hours.
If your soaking time is 3 hours, and after 3 hours you are not going to cook them....
then you should take them out of the water and put them in an air tight container and keep them in the refrigerator.
I usually do this and use my soaked pulses for over 3-4 days.
In case you leave them in the water even after their soaking time.. they get extra soft and won't taste good.
After soaking, I thoroughly rinse the beans, drain and then pat dry with paper towels and store them in an air-tight container in the refrigerator. Then they need to be cooked within the next one or two days or they don't smell fresh. If that happens, I throw them away and start over.