1 cup garbanzo beans
1 cup black-eyed peas
1 cup chana dal (split yellow peas may be substituted)
1 cup mung beans
5 medium red new potatoes
8 scallions (with some green), finely sliced
4 serrano chiles, seeded and minced
2 tablesppons chaat masala seasoning mix
6 tablespoons chopped cilantro
Salt, to taste
Juice of 2 large lemons or limes
1 large red onion, cut into thin rings
Combine garbanzos, peas, and chana dal in bowl. Pick out stones and grit. Rinse several times in cold water, and soak overnight in water at least 4 inches above beans. Clean and wash mung beans separately; soak overnight. (Or boil bean mixture and mung beans separately for 2 minutes, and remove from heat; soak 1 hour.)
Drain mixed beans, and place in large saucepan. Add fresh water to 2 inches above beans. Boil until tender but not mushy, about 30 minutes, periodically skimming away foam; drain. Repeat with mung beans; add to other beans.
Cook potatoes in 4 cups boiling water until easily pierced with knife, 20 to 25 minutes. Cool to room temperature. Peel, chop into 1/2-inch cubes, and add to beans with scallions, chiles, chaat masala, and cilantro. Dissolve salt, if desired, in juice. Add to salad; toss. Chill 2 hours. Garnish with onions. Serves 10 To 12.
From Savoring Summer, featured in Domain, May 1990