Ingredients

• 1 cup Kala Chana (Black Chickpeas)

• 1/2 Pomegranate kernels , ½ cup Pomegranate pearls

• 1 Potato (Aloo) , boiled and cubed

• 1 Tomato , finely chopped

• 1 Onion , finely chopped

• 1 Green Chilli , finely chopped

• 1 teaspoon Red chilli powder

• 1 teaspoon Cumin (Jeera) powder

• 1 teaspoon Chaat Masala Powder

• 1 teaspoon Amchur (Dry Mango Powder)

• Black Salt (Kala Namak) , to taste

• 1/2 tablespoon Lemon juice , freshly squeezed

• Sev , to garnish

• For the Date and Tamarind Chutney Recipe

• 1 cup Dates , pitted and chopped

• 1/4 cup Tamarind Paste

• 1/4 cup Jaggery

• 1 teaspoon Red chilli powder

• 1 teaspoon Cumin (Jeera) powder

• 1/2 teaspoon Dry ginger powder

• 1/2 teaspoon Black Salt (Kala Namak)

• Salt , to taste

• For Dhaniya Pudina Chutney

• 1/2 cup Coriander (Dhania) Leaves , chopped

• 1/2 cup Mint Leaves (Pudina) , chopped

• 1/2 tablespoon Ginger , chopped

• 1 Green Chilli

• 1 teaspoon Sugar

• 1 tablespoon Lemon juice

• Salt , to taste

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Cooking Directions

• To begin making the Kala Chana Chaat Recipe, wash and soak the kala chana overnight.

• In a pressure cooker, transfer the drained chana into it, add half a cup of water and salt to taste. Close the pressure cooker and pressure cook for 6 whistles, turn down the heat and continue to cook for 5 more minutes.

• Turn off the flame. Allow the pressure to release naturally.

• Once the pressure has released, drain the water if any and transfer the chana into a mixing bowl.

• In the same mixing bowl, combine pomegranates, boiled potato, tomato, onion, green chili, red chili powder, cumin powder, chaat masala, black salt, amchur, 2 tablespoons of  dhaniya pudina chutney and 1 tablespoon of tamarind chutney and lemon juice along with the kala chana. Toss well.

• Alternatively, if you wish to skip the green chutney and sweet chutney, you can go ahead and toss the sald with all the other ingredients. 

• Adjust the spices and salt to your taste and preference.

• Garnish with Sev and serve.