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.