Kala Chana Chaat

1. 1
   pressure cook · ~30 min

   Pressure cook the soaked kala chana.

   Drain the soaked black chickpeas and add them to a pressure cooker with 400 ml water. Cook on medium-high heat for 4-5 whistles, then let the pressure release naturally. The chana should be tender but not mushy. Drain any excess water and let them cool to room temperature.

   TIPDon't overcook the chickpeas — they should hold their shape for the chaat. Start checking at 3 whistles if your cooker runs hot.
2. 2
   prep

   Chop the fresh vegetables.

   1.Finely chop the onion into small dice.

   2.Finely chop the tomato into small dice, discarding the watery seed pulp if desired.

   3.Finely chop the green chili, removing seeds for less heat if preferred.

   4.Grate or finely mince the ginger.
3. 3
   mix · ~2 min

   Combine all ingredients in a mixing bowl.

   In a large bowl, add the cooled boiled kala chana, chopped onion, tomato, green chili, ginger, and fresh coriander leaves. Sprinkle in the chaat masala, roasted cumin powder, red chili powder, black salt, and salt. Squeeze the lemon juice over the top.

4. 4
   mix · ~1 min

   Toss the chaat gently until well combined.

   Use a spoon to toss everything together until all the spices and lemon juice evenly coat the chana and vegetables. Be gentle to keep the chickpeas whole.

   TIPTaste and adjust the lemon juice or chaat masala — the chaat should be bright, tangy, and well-seasoned.
5. 5
   serve · ~1 min

   Serve immediately at room temperature.

   Transfer the chaat to individual serving bowls. Garnish with an extra pinch of chaat masala and a sprig of coriander if desired. Serve as is — no accompaniments needed.

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