Kala Chana Chaat

Ingredients

• 1 cup black chickpeas (kala chana) (raw)
• 1/3 cup chopped tomato (pulp removed)
• 1/3 cup chopped onion
• 1-2 green chilies (chopped, adjust to taste)
• 1-2 tablespoon chopped cilantro
• 1-2 tablespoon chopped mint
• 1 teaspoon chaat masala
• 1/4 teaspoon kala namak (rock salt)
• 1/4 teaspoon cumin powder (optional)
• 1/4 teaspoon amchur (also known as dried mango powder)
• 1/4 teaspoon red chili powder (adjust to taste)
• salt (to taste)
• 1 small lemon or lime (juice of)

Instructions

1. 1

   Soak the kala chana (black chickpeas) overnight or for a minimum of 4 hours in 3 cups water. Drain the water, rinse the chickpeas and boil them until done.If using Instant Pot- 25 minutes at high pressure (use 2 cups water for 1 cup soaked chickpeas) with natural pressure release if soaked overnight. If soaked for 4 hours, 40 minutes at high pressure with natural pressure release. This is what I did.If using stove top pressure cooker- 7-8 whistles on high heat. Let the pressure release naturally.

2. 2

   Once the kala chana are boiled, drain the water and then place them in a large bowl.

3. 3

   To the bowl now add chopped tomato, onion and cilantro, mint. I remove the pulp from tomatoes before chopping but that's optional.

4. 4

   Then add the spices- chaat masala, kala namak, cumin powder (optional), amchur, red chili powder and salt.

5. 5

   Toss to combine everything together and then squeeze in fresh lemon or lime juice. Enjoy this healthy kala chana chaat for snack or lunch!