Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
Ambe Dal Recipe
Every Hindu New year I make Kairi che Dal a relish of green mango and chana dal.
So if you are looking for a plant-based protein then this vegan salad, Ambe Dal is ideal for you. Hello, and welcome to The Mad Scientist’s Kitchen, Reinventing the Foodie in you! If you are looking to make delicious Vegan salad that can be made gluten-free too then read on. I urge you to subscribe to our newsletter so that you get all our posts. We will not spam you, promise and the subscribe link is below or on the side-bar too.
Ambe Dal and me:
Most Indian cooking traditions have nature in mind. The use of local and seasonal foods is emphasised. Gudi Padva is also known as Ugadi. Yugadi is celebrated in Chitra, the first month of the Hindu calendar. Here in Goa, it is called saṁsāra pāḍavo / saṁsāra pāḍye. Many delicacies are made without onion and garlic.
This green mango side dish with split Bengal Gram is a delicious and easy dish. I learnt this Maharashtrian relish from my mother-in-law. It checks all the boxes for me namely it is simple, delicious and plant-based protein salad. The best part is the girls love it!
What is Ambe Dal?
Ambe dal is a salad, a relish that is served to guests along with Panhe. Also called Kairi che dal this salad is prepared by adding grated raw and green mango to soaked Bengal gram. Your guess is right the flavours and texture are amazing!
Kairi chi Dal is a no-cook recipe the only cooking is the tempering poured on top. An easy peasy recipe that delicious and yes used the best of natures bounty.
A vegan preparation and yes ideal for you if you are following a plant-based diet. To customise it for your gluten-free diet use the rock asafoetida for the tempering or avoid the asafoetida.
Since you need raw/green mangoes Kariche Dal is prepared for Sumer festivals especially Gudi Padwa, Ram Navmi. For Haldi/turmeric kumkum, a ceremony where vermilion and turmeric is offered to married ladies, we serve Ambe dal.
Ambe dal reminds me a lot of Festive Sautikai Kosambri only there is no cucumber used in this salad.
Ingredients needed for Kairi che Dal:
- Split Bengal Gram: Chana Dal this lentil is one of the main ingredients to making this relish.
- Green Mango: Raw or unripe Mango the second major ingredient for making this salad. You can use any variety of raw mango from Totapuri to Alphonso. Only remember some mangoes are sourer than others so adjust your other ingredients.
- Chillies: I have used green chillies feel free to use as few or as many as you wish.
- Turmeric Powder: The use of turmeric powder gives the salad the colour, do not skip using it.
- Jaggery Powder: The quantity you need will again depend on your tastes do not skip you need to balance the flavours.
- Salt: To taste I use table salt you can use any kind you want. Even rock salt is fine.
- Coriander Leaves: Finely chopped coriander that gives an amazing flavour. You can skip it too.
- Tempering: you will need oil, mustard seeds, cumin seeds, asafoetida and red chillies.
Substitutes for ingredients:
- Split Bengal Gram: Not not all of us are happy eating Split Bengal Gram dal(chana dal). Some of us complain of bloating and gas. So you can use split yellow gram dal (moong dal). The advantages of moong dal are it is light to digest and need lesser time to soak. ½ an hour is all you need.
- Green Mango: When there is no raw mango available and you want to make this yum salad use lemon.
- Chillies: In place of green chillies use red chillies. Only your salad will be reddish in colour.
- Jaggery Powder: Use sugar in place of jaggery works well.
- Asafoetida: If you need a gluten-free salad avoid the asafoetida or use the rock thing. The powdered ones generally use flour as the base.
How to make a Relish with Green Mango and Lentil:
- Wash and rinse the split Bengal gram/chana dal well under running water. Drain out the water. Add enough water say for 1 cup of dal add 2 cups of water. Soak and let it stand for at least 4-5 hours.
- After 4-5 hours, the dal becomes quite soft. Drain and reserve the water. Transfer all the dal to the mixer, add roughly chopped chilli, and coriander. Pulse in the mixer once or 2 times. Scrape the sides and pulse again. Add water if needed but only by the tablespoon. I am saying pulse so that you do not accidentally grind the dal fine.
- Peel the raw green mango and grate it in a large bowl. Add the pulsed Bengal dal mixture, turmeric, jaggery powder, salt to taste, and 1 tablespoon finely chopped coriander. Mix everything well and adjust the seasoning.
- Let us now temper the Ambe dal. Heat the oil in a small wok. Powder the flame and splutter in the mustard seeds. Add asafoetida and dry red chillies. Immediately Transfer this tempering to the mixing bowl.
- Mix up everything well. Your Ambe Dal is now ready to serve.
Pro Tips to make Ambe Dal:
- The quantity of chillies is your preference. Adjust to suit your palates. You can add red chillies in place of green ones.
- You can add coconut, freshly grated, of course, but I do not add any.
- I have used Alfonso mangoes but you can use any that suit you. The fruit has to be firm and sour so choose any among your regional varieties.
- In place of jaggery, you can add sugar too.
- Use any oil that does not have an overpowering smell. I have used groundnut oil try sunflower or even Coconut oil.
- Soak the dal for a minimum of 3 hours or if you have forgotten add to warm water still will need 2 hours. You should be able to break the dal with your nails.
- Try adding finely diced cucumber and carrots to the Ambe dal. Looks good and tastes Divine.
Some Salads that we love:
- Hesar Bale Gajjari Kosambri |Moong Dal and Carrot Salad
- Red Lentil Salad
- Watermelon and Feta Salad with MicroGreens
- Cabbage Salad Indian Style
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Ambe Dal Recipe
A relish made with Split Bengal Gram Lentil and Green Mangoes! Simple and delicious especially if you are looking for a Vegan plant-based protein dish!
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Servings: 2 Servings
Calories: 300kcal
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Equipment
- chutney jar of mixer/blender
- Grater
- Kadhai/wok
Ingredients
For the Ambe dal:
- 1 Cup split Bengal Gram
- ½ Cup raw mango grated
- 3-4 green chillies adjust as per taste
- ½ tablespoon jaggery
- Salt to Taste
- coriander leaves
For the Seasoning:
- 1 tablespoon oil
- ½ teaspoon Mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon asafoetida powder
- ½ teaspoon turmeric powder
Instructions
- Soak chana dal for 4 hours in the water. Drain all the water.
- Transfer all the dal to the mixer, add roughly chopped chilli, and coriander. Pulse in the mixer once or 2 times.
- Scrape the sides and pulse again. Add water if needed but only by the tablespoon.
- Peel the raw green mango and grate it in a large bowl. Add the pulsed Bengal dal mixture, turmeric, jaggery powder, salt to taste, and 1 tablespoon finely chopped coriander. Mix everything well and adjust the seasoning.
- Heat the oil in a small wok. Lower the flame and splutter in the mustard seed and cumin seeds. Add asafoetida and dry red chillies. Immediately transfer this tempering to the mixing bowl.
- Mix and adjust the seasonings.
- Dish up and enjoy!
Notes
- If you need you can add more chillies and /or green grated mango. The addition will depend on the spice level and the sourness of the mango that you can stand.
- Mango is a seasonal fruit, and if it is not available you can add lime juice instead.
- So you can use split yellow gram dal (moong dal). The advantages of moong dal are it is light to digest and need lesser time to soak. ½ an hour is all you need.
- You can add grated carrots and cucumber too to the relish.
Nutrition Facts
Ambe Dal Recipe
Serving Size
1 Bowl
Amount per Serving
Calories
300
% Daily Value*
Fat
0
g
0
%
Saturated Fat
0
g
0
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
0
mg
0
%
Potassium
0
mg
0
%
Carbohydrates
0
g
0
%
Fiber
0
g
0
%
Sugar
0
g
0
%
Protein
0
g
0
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Pin for Later:
Mayuri Patel says
That's an interesting summer salad. Have only tried raw and soaked moong dal one. Interesting that one can enjoy raw chana dal too. With cucumber and carrot added along with raw mango Ambe Dal would definitely make a nutritious light meal.
ArchanaPotdar says
Do try Mayuri it is my favourite salad.
Seema Sriram says
There is no conflict that mango and dal are perfect partners. This is so similar to the making of a thogayal, yet so different in the flavour profile.
ArchanaPotdar says
😀 So true Seema.
Lata Lala says
I have heard a lot about this nutritious salad ambe dal as I stay in Maharashtra. The flavors and textures in this recipe are amazing.
I am planning to make it soon after reading your post. This looks delicious and perfect for summer season.
ArchanaPotdar says
Please do try Lata not only it is nutritious its tasty too.
Sapana Behl says
I have never tried making dal with mangoes. Reading your post I must say, I am tempted to try this amazing combination as I love raw mangoes and I love dals as well.
ArchanaPotdar says
Please do try Sapana you will be blown away by the flavours.
Pavani says
This is such an interesting recipe with mango and lentils. So easy to make and sounds so delicious. Will have to make this salad sometime soon.
ArchanaPotdar says
Do try, Pavani you will love it.
Poonam bachhav says
Ambe dal is definitely a healthy and delightful Summer salad using raw mango. My family loves it to the core. It is must on the Chaitra navratra haldi kumkum menu !
ArchanaPotdar says
True, Poonam that is the reason I love Chaitra navratra haldi kumkum.
Shobha Keshwani says
Ambe dal salad sounds interesting. This will make a healthy accompaniment with meals with the added ingredients. Rawmango will give it a lovely tanginess to it. I will give it a try sometime.
ArchanaPotdar says
Thank you.
Priya Vj says
I loved this Ambe Dal recipe. It is so close to the kosambari we make for ram navami as prasad. The best part is the pulsing of the dhalls,makes it easier for elderly people to enjoy this salad . This time for Tamil New year's or Ram Navmi i am definitely going to make this .
ArchanaPotdar says
😀 thanks, do try Priya.
Jayashree T.Rao says
This salad sounds so delicious with the addition of grated raw mango it. Its the season of raw mango, I must make it Archana.
ArchanaPotdar says
😀 Thanks, Jayashree do make it. Your kids will love it.
Sujata Roy says
Ambe dal looks absolutely delicious. A completely new recipe for me. I would love to try it soon with grated cucumber as you suggested. This nutritious and filling salad with dal is perfect for dinner.
ArchanaPotdar says
😀 Thanks, Sujata will love your fedback.
Mina Joshi says
Your ambe dal recipe looks delicious. It's perfect timing as we have a lot of raw mangoes in the shops and your recipe sounds exciting . I like the way you add the tadka at the end.
ArchanaPotdar says
😀 Enjoy Mina. SHare your feedback too waiting for it.
Sandhya Ramakrishnan says
What an interesting recipe this is for a sweet and sour lentil salad. I have made something similar with yellow moong dal, but this sounds even delicious. Thanks for the detailed recipe.
ArchanaPotdar says
You are welcome, Sandhya.
Swati says
What an interesting recipe with raw mangoes and lentils.. sounds so good and refreshing.. perfect side with dal rice for me..
ArchanaPotdar says
😀 try it, you will love it.