Chana daal is a popular Hyderabadi dish served at Iftar during the month of Ramadan. This dish brings back memories of my childhood and the special times we shared during Ramadan! It is very easy to make and healthy.
Lentils pack a punch of nutrients: they are high in fiber, protein, folate, and iron. Chana dal can be purchased from any Indian/Pakistani grocery store. I hope you enjoy this simple recipe.
- 1 cup chana daal, pre-soak for a few hours
- salt/black pepper, to taste
- 1-2 green chilli, finely chopped
- 1/2 cup cilantro, chopped
- small bunch mint, chopped
- 1-2 lemons
Drain the pre-soaked lentils and place in a pot with enough water to cover. Boil the lentils over a medium flame until they are soft, but not mushy. There should be some bite to it!
Drain the lentils and add salt and black pepper to taste. This dish traditionally has a lot of black pepper in it!
Squeeze in the lemon juice, I use quite a bit! Stir in the chopped cilantro, mint, and green chilli. Cover and let chill for at least an hour.
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