Heat olive oil in a medium saucepan over low heat. Toast dry Israeli couscous pearls for 1-2 minutes. Add water and simmer over medium heat for 10 minutes (covered). Once all water has been absorbed, turn off stove and gently fluff couscous with a fork. Transfer and cool for at least 15 minutes.
Heat cooking oil over low medium heat. Add whole cumin seeds (jeeru) and heat until browned and fragrant. Add red chili (laal marchoo) and turmeric (hardal) powders. Add in couscous and stir until all pearls are well coated. Cook for 1-2 minutes and transfer.
Mix couscous, moong daal, chana, potatoes, and chaat masala.
Drizzle with brown chutney, green chutney and yogurt. (See below for brown and green chutney recipes.)
Top with tomatoes, onions (may be subsituted with cucumbers), nylon sev, and cilantro to taste. (Optional)