This salad was born out of the true Ramadan tradition of giving. In Hyderabad, we make a simple boiled daal which is had for iftaar along with fruits and other light dishes. Often neighbors would send each other platefuls of dates, fruits and this daal which would all inevitably get mixed up. Infact some people eat the daal with with bananas or pomegranate. I thought why not mix it and jazz it all up as a fruit salad with a delicious twist! Since then it is a ramadan staple on our iftaar table and its superb healthy dish to have as you break the fast.
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Ingredients
- 1 cup bengal gram (chana daal)
- Seeds from 1 large pomegranate
- 2-3 ripe bananas chopped
- 2 small ripe guavas chopped (optional)
- Juice of half a lemon
- 2 tbsp mint leaves finely chopped
- 2 tbsp coriander leaves finely chopped
- 1-2 tsp freshly ground black pepper
- 1 tsp chaat masala optional
- salt to taste
Ingredients
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Instructions
- Soak the daal in about 3 cups of water for about 3-4 hours. Before making the salad, keep the soaked daal on the stove and bring to a boil. Then lower the heat and simmer for 10-30 minutes till it's tender but still has some bite left to it. When done, mix with the rest of the ingredients and serve.
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