Kala Chana Chaat

Instructions

1. 1

   Cook the Kala Chana (Approx. 35 minutes)

   • Rinse the dry kala chana thoroughly. Soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chana to a pressure cooker, add 4 cups of fresh water and 0.5 tsp of salt.
   • Secure the lid and pressure cook on high heat for 5-6 whistles. Then, reduce the heat to low and simmer for 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally, which takes about 15 minutes. Check if the chana is soft by pressing one between your fingers. It should mash easily. Drain any excess water and set aside.
2. 2

   Prepare the Vegetables (Approx. 10 minutes)

   • While the chana is cooking or cooling, prepare your vegetables.
   • Finely chop the onion and green chilies. Deseed and finely chop the tomato.
   • If you haven't already, ensure your boiled potatoes are peeled and cubed into small, bite-sized pieces.
   • Chop the coriander leaves and set aside for mixing and garnishing.
3. 3

   Assemble the Chaat (Approx. 3 minutes)

   • In a large mixing bowl, combine the cooked kala chana, cubed potatoes, chopped onion, tomato, and green chilies.
   • Sprinkle over the chaat masala, roasted cumin powder, red chili powder, and kala namak (black salt).
   • Pour in the freshly squeezed lemon juice.
   • Gently toss everything together until all the ingredients are well-coated with the spices. Taste and adjust seasoning if necessary.
4. 4

   Garnish and Serve (Approx. 2 minutes)

   • Just before serving, add the chopped coriander leaves, optional tamarind and green chutneys, and mix gently.
   • Top generously with crispy sev.
   • Serve immediately to enjoy the contrasting textures and fresh flavors.