Flavour Diary: Hyderabadi Chaney Ki Dal recipe | Ramadan Snack

Ramadan Kareem to all the friends... hope you had a great start.
Brief Intro of Ramadan:Ramadan is a special month in the Islamic calendar where Muslims fast worldwide to commemorate the first revelation of the Quran to Muhammad, fasts lasts from dawn to dusk for whole month.The start and end dates of Ramadan vary depending upon the moon sighting. This month is a detox month for our sins and get closer to the creator and escape from the pace of everyday life.In this month, muslims give certain percentage of savings as charity called zakat and end of the month is celebrated with a special prayer and exchange of gifts and visiting the near and dear.Fasting times across the world is different and for different seasons it's different. The place where i live fasting time around 20hrs...yes it's 20 ...with no water,no food and beautiful strong summer heat.Practicing the fast has lots of benefits in scientifically and spiritually. May god bless all of us with goodness of worldly and hereafter...

Traditionally fast is broken with a date and water but now a days a big feast plates are arranged with lot of fried snacks, beverages, fruits and water....i always try to have more healthy snacks than oil dripping snacks...here is one of the simple snack which is found regularly in Hyderabad on iftar(feast after break) tables...This snack is made out of chana dal /split bengal gram which is soaked for few hours and then boiled and then it's spiced up and is ready to serve.

You might be interested in other Hyderabadi treats, here are few to list.

Hyderabadi Dahi wada

Hyderabadi Haleem

Shahjahani Meetha( Tomato halwa)

Level: Easy

Soaking: 4 hrs

Cook time: 15mins

Prep TIme:5 mins
Serves: 4

Ingredients

Chana Dal: 1/2 cup
Lemon juice: 2 teaspoons (to taste)
Black Pepper: 1 teaspoon
Crushed Green Chilli: 1 teaspoon (i skipped it)
Finely chopped Coriander and Mint : 1 tablespoon
Salt to taste

Directions
Wash and Soak Chana Dal in 1 cup of water for min 4 hrs or overnight.Pressure cook dal for 2 whistles or add 1 more cup of water and cook until the dal is cooked and retains it shape.
Wash the dal with cold water and drain the excess water. Place the dal on muslin cloth and let it sit for 10mins.Transfer to the bowl.
Just before serving add all the ingredients and mix well and serve immediately.

Tips
You can replace lemon juice with amchoor powder or anaar dana.