Step-by-Step Instructions

1. 1.Prepare Kala Chana for Boiling

   Take 1/8 cup of raw black chana in a bowl. Wash thoroughly 2-3 times with water. Drain the water and add fresh warm water to soak the chana overnight. Cover the bowl with a lid.

2. 2.Pressure Cook Kala Chana

   After soaking overnight, drain the water from the chana. Transfer the soaked chana to a pressure cooker. Add 1/2 to 1 cup of fresh water (approximately 2 parts water to soaked chana, or about 1 inch above the chana level). Add a pinch of baking soda, 1 tsp salt, and 1 tsp oil. Mix properly. Close the pressure cooker with the lid and place it on medium heat. Pressure cook for 5-6 whistles. Allow the pressure to release naturally before opening the lid. Drain the boiled chana and set aside.

3. 3.Prepare Poha (Flattened Rice)

   Take 1 cup of thick poha in a strainer. Gently wash the poha 2-3 times under running water. Ensure to drain the water completely for a fluffy texture. Set aside the washed poha.

4. 4.Sauté Poha Ingredients

   Heat 3-4 tbsp of oil in a kadai (wok) on medium heat. Add 1 tbsp peanuts and fry until they turn slightly golden. Add 1 tsp mustard seeds, 1 tsp cumin (jeera), 1/2 tsp asafoetida (hing), and 1 dry red chili. Let them splutter for a few seconds. Add 8-10 curry leaves, 1 tbsp finely chopped ginger, and 1 medium finely chopped green chili. Roast for about 1 minute until fragrant. Add 1/2 tsp turmeric powder and mix well.

5. 5.Combine Poha

   Add the soaked poha to the kadai with the sautéed ingredients. Add 1 tbsp water, 1 tsp sugar, and salt to taste. Mix gently until all ingredients are well combined and the poha is evenly coated with the spices. Switch off the flame. Add 1 tbsp lemon juice and fresh coriander leaves, then mix again.

6. 6.Temper Kala Chana

   Heat 1 tbsp oil in a small tempering pan (tadka pan) on medium heat. Add 1 tsp cumin and 1/2 tsp asafoetida (hing). Add 1/4 cup of the boiled kala chana. Add 2 tsp red chili powder, 2 tsp coriander-cumin powder, and salt to taste. Sauté for about 1 minute, stirring continuously, until the chana is well coated with the spices and fragrant.

7. 7.Assemble and Serve Chana Poha Chaat

   Add the tempered kala chana to the prepared poha in the kadai. If the poha appears dry, add a tablespoon of water to balance the flavors and ensure a moist texture. Mix everything thoroughly. Garnish with fresh pomegranate seeds, finely chopped red onion, and fresh coriander leaves. Serve immediately in a bowl.