Boiled Chana & Rajma Chaat

Ingredients:

• Cooked Chana (Chickpeas): 90 grams
• Cooked Rajma (Kidney Beans): 90 grams
• Chopped Red Onion: 30 grams
• Chopped Tomato: 20 grams
• Chopped Cucumber: 15 grams
• Chopped Cilantro (Coriander Leaves): 5 grams
• Green Chili (finely chopped, optional): 2 grams (or less)
• Lemon Juice: 10 grams (approximately 2 teaspoons)
• Chaat Masala: 2 grams (approximately ½ teaspoon)
• Cumin Powder: 1 gram (approximately ¼ teaspoon)
• Salt: To taste (start with a pinch, around 0.5 grams, and adjust)

Instructions:

1. Cook the Chana and Rajma: Cook your chana and rajma separately until they are tender but not mushy. Weigh them after cooking to ensure you have 90 grams of each. If you have slightly more or less, adjust the other ingredients proportionally.
2. Prepare the Vegetables: Chop the red onion, tomato, cucumber, cilantro, and green chili (if using) as finely as you like. Weigh them to ensure you are close to the target weights.
3. Combine the Ingredients: In a bowl, gently combine the cooked chana and rajma.
4. Add the Vegetables: Add the chopped red onion, tomato, cucumber, cilantro, and green chili (if using) to the bowl.
5. Make the Dressing: In a small separate bowl, combine the lemon juice, chaat masala, cumin powder, and salt. Mix well.
6. Dress the Chaat: Pour the dressing over the chana and rajma mixture. Gently toss everything together until the ingredients are well coated.
7. Taste and Adjust: Taste the chaat and adjust the seasoning as needed. You might want a little more lemon juice, chaat masala, or salt.

Serve: Serve the chaat immediately or chill for a short time before serving.