Kala Chana Chaat (Black Chickpeas Chaat)

Cooking black chickpeas

1. Rinse a few times in fresh water and then soak the dried black chickpeas overnight or for 8 to 9 hours in enough water.
2. Later drain the water and rinse the chickpeas again a few times. Drain all the water.
3. In a 3 litre stovetop pressure cooker, add the soaked chickpeas with enough water covering 1 to 1.5 inches above the chickpeas.
4. Pressure cook for 6 to 7 minutes or till the chickpeas are cooked tender.
5. Once the pressure settles down naturally, then only open the lid of the cooker. Check the doneness and if the chickpeas look undercooked then again pressure cook for some more minutes. Add water if needed while pressure cooking again.
6. Once cooked till softened, drain all the water from cooked chickpeas using a strainer or colander. Set the cooked black chickpeas aside.

Making kala chana chaat

1. Rinse and then finely chop the onions, tomatoes, green chillies, mango and coriander leaves. If you prefer, you can peel the unripe mango.
2. In a large bowl, add all the ingredients including the cooked black chickpeas.
3. Mix thoroughly.
4. Taste and if required, add more of the ground spice powders, lemon juice and salt.
5. Garnish with some chopped coriander leaves. Serve Kala Chana Chaat warm.
6. You can also refrigerate for 1 to 2 hours and serve it cold.
7. Before serving, garnish with some coriander leaves and lemon wedges.