|Chana Dal/Chick Peas Lentil||1/2 Cup|
|Red Onion||3 Table spoon chopped|
|Ginger garlic paste||1/2 teaspoon each|
|Cumin seeds||1 big pinch|
|Ice Berg Lettuce||6 leaves|
Wash and soak chickpeas lentil / Channa Dal for one hour. No harm if you soak it overnight.
In a pan add soaked lentils, add 1 cup of water. Add salt, cilli powder, turneric, ginger garlic paste to the pot and let it boil. Cook for 15 minutes and the Channa Dal should be cooked. Check by taking a pea and pressing between your fingers. Cook for another 5 minutes if not cooked.
While the Dal is cooking mix the salsa by adding diced mango, chopped onions and cilantro in a bowl. Add juice of half lime and add salt to taste. Check for salt and set aside. When the Dal is cooked add Dal to salsa. You can eat it just like this.
Take leaves of Ice Berg Lettuce and add a table spoon of the salsa and dal mixture. Your appetizer is ready to be served. Ice Berg Lettuce can left in the fridge to be crispy. If serving in warm weather you can put the ice berg lettuce for a minute or two in the freezer to make these crispy. Enjoy