Kala Chana Chaat by Souldishes

Ingredients

• 250g (1.5 cup) dried black chickpeas (kala chana), soaked overnight
• 1 medium red onion, finely diced
• 2 medium tomatoes, seeded and diced
• 1/2 cup fresh cilantro, chopped
• 2 tbsp fresh lemon juice
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp salt (adjust to taste)

Instructions

1. Drain the soaked chickpeas and place them in a pressure cooker or large pot with enough water to cover by two inches over medium heat until heated through, about 5 min.
2. Cook chickpeas for 30-40 minutes until tender but still holding their shape, then drain thoroughly.
3. Combine the cooked chickpeas in a large mixing bowl with the diced onion and tomato until ready to serve.
4. Add the chaat masala, roasted cumin powder, red chili powder, and salt, tossing well to coat evenly until ready to serve.
5. Drizzle with fresh lemon juice and fold in the chopped cilantro just before serving to maintain freshness over medium heat until heated through, about 5 min.