Rinse and soak the black chickpeas overnight or for at least 8 hours. Then, drain the water and boil the chickpeas until they are soft and tender.
While making hung yogurt add salt to it.
In a large bowl, spread a big dollop of hung yogurt in bottom layer.
For the next layer add boiled chickpeas.
Sprinkle cumin powder, salt, red chilli powder, chaat masala to season
In a serving dish, layer the cooked black chickpeas at the bottom. Spoon the yogurt and tamarind sauce mixture over the chickpeas, making sure to spread it evenly.
Sprinkle the cilantro, mint leaves, and sev over the yogurt mixture.
Serve the layered Kala Chana Chaat with a wedge of lemon on the side.