INGREDIENTS
- Potatoes 1/2 kg boil, peel, cut in small pieces
- Chickpeas 1/2 kg wash and soak in water for 30 minutes
- Masoor lentil 1/2 cup washed
- Tomatoes 4, finely chopped
- Green chillies 6, finely chopped
- Mint 1/2 bunch, finely chopped
- Onions 3 medium, sliced fine, soaked in salted water
- Lemons 2, cut in eight pieces
- Soda bicarbonate 1 tsp
- Cumin seeds 1/2 tbsp, roasted and powdered
- Sonth 1/2 tsp powdered
- Chaat masala 1/2 tbsp
- Sweet and sour tamarind chutney as needed
- Salt to taste
COOKING DIRECTIONS
- Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.
- Turn down heat add soda bicarbonate.
- Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.
- Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.
- Let people help themselves according to taste.
- Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.
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