Iftar entrees: spiced fruit chaat and red lentil soup – recipe

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Iftar entrees: spiced fruit chaat and red lentil soup – recipe
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As Ramadan begins, Kiran Afzal and the Sharouk Sisters share two simple seasonal starter recipes for after the first date

Chaat masala is the magical ingredient that transforms a simple fruit salad. Recipes for the spice mix vary from family to family, and on how it will be used. Some will be spicier and savoury, and some will have more tang. My recipe is on the tangy and tart side, and it is something I make every year before Ramadan starts. As the spices roast, the house fills with fragrant warmth.

Growing up, all of us siblings had roles and responsibilities assigned to us in the month of Ramadan. Once I was old enough to properly use a knife and had figured out the basics of chopping, my mother gave me the fruit chaat. I would prepare it in the afternoon when the entire house was asleep, sitting on the dining table chopping while I watched television.

In Pakistan, the most popular fruit for fruit chaat are guavas, pears, apples and bananas, supplemented with seasonal fruit depending on when Ramadan falls. The Islamic calendar is lunar, which is why the month of Ramadan moves forward by about two weeks every year.

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