Instructions: In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add beans and cook, uncovered, until tender to the bite, about 5 minutes. Lift out beans with tongs and immerse in cold water.

Add potatoes to the boiling water and simmer, uncovered, until tender when pierced with a knife, 25 to 30 minutes. Drain; let cool. Cut potatoes into 1 inch cubes and place in a large bowl.

Mix Chat Masala, coriander, mustard seeds and hot water. Pour over potatoes; mix lightly and let stand about 15 minutes, stirring occasionally.

Drain beans and cut into 1 1/2 inch lengths. To potatoes, add beans, chopped mint, onion, lemon juice, and salt to taste. Mix gently and pour into a shallow bowl. If made ahead, cover and chill up to 4 hours. Garnish with mint springs.

Potato Chat Masala: Mix 1 teaspoon ground cumin, 1/2 to 3/4 teaspoon cayenne

(or to taste) and 1/2 teaspoon pepper. Sunset magazine, May 1989

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