channa chaat(chickpea salad) with sweet date chutney

I am making sprouts these days for breakfast atleast 4 times a week. First I started out with simple mixing of sprouts, onion, tomatoes, chaat masala, salt and coriander leaves. Then the taste became a bit monotonous, so started looking for some variety. Came across this recipe for sweet chutney in Tarla Dalal's "fun food for kids" cookbook. Adding this chutney to the sprouts gave it a tangy and sweet taste which we just relished.
As we do not like to eat the sprouts uncooked, I generally pressure cook it without adding any water and switch off the stove immediately after one whistle. To make the sprouts, I soak the bean overnight. The next day, I tie them in a cloth for a day or 2. (depending upon the type of bean). Once I get the sprouts, I either use it right away or refrigerate for a later use.

Here are the recipes for channa chat and sweet chutney

Ingredients to make channa chat that servers 4 adults for breakfast 
Channa/chickpeas sprouts: 2 cups(Any other sprout can be used) 
Onion: 2 medium sized, chopped
Tomato: 3 medium size, chopped into small pieces Sweet chutney: 1/2 cup(recipe is below)
Chaat masala: 1 tsp(I did not have this, so I added black salt)
Salt to taste 
Coriander for garnishing

Procedure
1. Mix all the ingredients and serve. For this recipe, I did not add onions, even then it tasted too good. I am just loving this sweet chutney.

Ingredients to make 1/2 cup of sweet chutney
Dates: 1/2 cup(deseeded and chopped)
Tamarind: 1 tbsp
Cumin Powder: 1/2 tsp(Dry roast the cumin seeds and powder)
Chilli powder: 1/4 tsp
Water: 1/4 cup to 1/2 cup
Salt to taste

Procedure
1. Heat 1/4 cup water in a pan, add dates and tamarind and cook for 5 minutes.(If it becomes too thick more water can be added)
2. Allow to cool.
3. Blend in a blender and strain.
4. Add chilli powder, cumin seed powder and salt.
5. Mix well and use as required

This is my entry to Healthy Inpsirations Event-Salads event hosted by Usha.