When the desire arises to eat something spicy, tangy, and aromatic, people often think of chaat. However, if you are looking for a lighter, protein-rich alternative to fried dishes, then water-based black lentil chaat is an ideal choice.
This succulent chaat, which can be found at street stalls in Old Delhi and Uttar Pradesh, is so delightful because of its spicy-sour sauce that one bite can refresh your mood. The combination of boiled black lentils, fresh green vegetables, a tangy sauce made from figs and mint, and roasted spices makes this chaat special. Below is the simplest and most delicious recipe.
The following ingredients are required for preparation: 250 grams of black lentils, 3 potatoes, 1 chopped onion, 2 chopped tomatoes, 1/4 cup of raw mango, 1 teaspoon of lemon juice, 1 1/2 teaspoons of salt, 1 teaspoon of red pepper powder, 1/2 teaspoon of black salt, 1 teaspoon of roasted cumin powder, 1 teaspoon of yogurt vadi masala, 1 teaspoon of chaat masala, 1 cup of green coriander, 1/2 cup of mint leaves, 1/2 cup of fig juice, 5 green chilies, 1 inch of ginger, 1 teaspoon of lemon juice, 1 teaspoon of red pepper powder, 2 teaspoons of roasted cumin, 1 1/2 teaspoons of chaat masala, 1/2 teaspoon of black salt, and 1/2 teaspoon of salt to taste.
Soak the black lentils along with the chopped potato and boil them in a pressure cooker, adding a little salt and 2 cups of water, until they reach 4-5 whistles. The lentils should become very soft. After cooking, let the lentils cool.
In a large bowl, take 2 cups of cold water. Add the fig puree, green-mint sauce, roasted cumin, chaat masala, black salt, regular salt, red pepper powder, and amchur. Mix this mixture well.
Then, add the boiled black lentils, chopped boiled potatoes, finely chopped onion, tomatoes, cucumbers, and green chilies to this tangy sauce. Gently mix all the ingredients with a spoon so that the lentils and vegetables fully absorb the flavor of the spicy-sour sauce and spices.
Top with a generous amount of finely chopped green coriander and a small amount of thinly sliced sev or bhujia. The ready cold, spicy, and tangy water-based black lentil chaat is ready! Serve it in a bowl with the sauce and enjoy a spoonful.