Kala Chana Chaat

Soak the kala chana (black chickpeas) overnight or for a minimum of 4 hours in 3 cups water. Drain the water, rinse the chickpeas and boil them until done.
If using Instant Pot- 25 minutes at high pressure (use 2 cups water for 1 cup soaked chickpeas) with natural pressure release if soaked overnight. If soaked for 4 hours, 40 minutes at high pressure with natural pressure release.
If using stove top pressure cooker- 7-8 whistles on high heat. Let the pressure release naturally.
Once the kala chana are boiled, drain the water and then place them in a large bowl.

To the bowl now add chopped tomato, onion and cilantro, mint. I remove the pulp from tomatoes before chopping but that's optional.
Then add the spices- chaat masala, kala namak, cumin powder (optional), amchur, red chili powder and salt.
Toss to combine everything together and then squeeze in fresh lemon or lime juice.

You may add other things to this chaat like boiled potatoes, boiled sweet potatoes, avocados, raw mango, pomegranate arils.
Adjust spice level to taste. Once you have mixed everything together, do a taste test and adjust spice levels to taste.
Serve.