First of all wash and soak chickpeas for 6 to 8 hours. When it is soaked, drain the water and put it in a pressure cooker along with chana dal and potatoes cut into pieces. In a piece of cloth put one teaspoon of tea leaves and tie it. Add this to the pressure cooker along with half a cup of water and cook on medium to high heat for 3 to 4 whistles. Let the pressure come down itself.
Now mix curd, powdered sugar and half teaspoon of salt and whisk it nicely. Put this sweet curd in the refrigerator until needed.
Heat oil in a pan and add kasuri methi to it. Saute it for 10 seconds and add ginger, garlic and green chilli paste to it and saute it for a minute. Now add turmeric, red chilli powder, dry mango powder, roasted cumin powder, garam masala and salt to it and saute everything for half a minute.
Now add boiled chickpea mixture to it and mix everything well. Add half cup of water and let it boil for 10 minutes on low to medium heat. While it is boiling, mash the potatoes little bit with the back of the spoon. Let it cool down.
To assemble darbari chaat, first add some chickpea mixture in a bowl, top it with some date tamarind chutney and sweet curd. Now add some mixture Vada on top.
Garnish with chopped onion and coriander leaves.
Darbari Chaat is ready to be served.
