Introduction

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.

Ingredients

• 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

Instructions

1. Rinse the lentils thoroughly.

2. Bring lentils and water to a boil.

3. Reduce the heat and simmer on low for 25-35 minutes until the lentils are:

   • Fully cooked and tender
   • Not mushy
   • Add more water if needed during cooking

4. Once cooked:

   • Strain out the water
   • Rinse with cool water
   • Add the spices, onion, lemon, and herbs

5. Serve slightly cool.