Chana Daal Salad
This lentil salad is one that my mum makes during Ramadan very often. I love it since it’s tart and delicious – it makes for a great lunch or snack. I usually use way more lemon and cilantro than listed below, but you can adjust as you try it out.
- 1 cup chana daal (split chickpea lentils)
- 2.5 cups water
- Juice from ½ lemon
- ½ tsp red chili powder
- ½ tsp chaat masala
- Salt to taste
- 1 small or ½ large red onion (chopped)
- 2 tbsp cilantro (chopped)
- Optional: 2-3 green chili peppers
Rinse the lentils and bring them to a boil, reduce the heat and simmer on low for 25-35 minutes until the lentils are fully cooked and tender (but not mushy – add more water if need be).
Once the lentils are cooked, strain the water out and rinse with cool water. Add the spices, onion, lemon, herbs, and enjoy! This is best served slightly cool.
