Step 1

Rinse and soak kala chana overnight or 6-8 hours in enough water.

Step 2

Discard the water used for soaking kala chana.

Step 3

Put the kala chana, 2 cups water, and 1/2 tsp salt in the instant pot liner.

Step 4

Place a trivet in the instant pot liner with 2 small size red potatoes on top of it.

Step 5

Close and lock the lid with the pressure knob in the sealing position.

Step 6

Pressure cook on high for 12 minutes.

Step 7

Allow the pressure to release naturally for 15 minutes, then remove the remaining pressure manually

Step 8

Peel and cube the potatoes.

Step 9

Discard the water from the kala chana.

Step 10

Transfer kala chana and potatoes to a bowl.

Step 11

Clean the instant pot liner and then turn the saute mode on the medium setting.

Step 12

Once the instant pot liner is hot, add oil.

Step 13

Once oil is hot, add onions and saute it for about 2-3 minutes until they are translucent.

Step 14

Add the serrano pepper, tomatoes, garam masala, and salt and continue to saute until tomatoes are well cooked and mushy.

Step 15

Add the cubed boiled potatoes, boiled kala chana, and chaat masala.

Step 16

Mix everything well and cancel the saute mode.

Step 17

Serve the chaat warm or hot and garnish with some lime juice and chopped cilantro.