Rinse and soak the dry kala chana overnight in 3 cups water. Secondly discard the water when you are about to cook.
When you are ready to cook, place the soaked chickpea in the inner pot. Further add in 2 cups fresh water to the inner pot.
Close the lid on the instant pot and select manual. Pressure cook the chickpea and peanuts for 30 minutes. Let the pressure release naturally. While the pressure is releasing in the instant pot chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice. Also, dice the cucumber to 1/4-inch dice.
When the pressure is released, discard the water and keep the chickpea aside.
In a large bowl that will hold the salad, toss together the boiled chickpea. Further add in chopped onions, tomatoes, cucumber, serrano peppers, and cilantro leaves. Furthermore, add in red chili powder, cumin powder (Jeera), chaat masala powder, dry mango powder (amchur powder), black salt (kala namak), salt, and lemon juice. Mix well. Garnish with sev or aloo bhujiya and serve fresh.
Mix well and serve fresh.