Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.
Turn down heat add soda bicarbonate.
Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.
Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.
Let people help themselves according to taste.
Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.
Pleasebe judicious and courteous in selecting your words.
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