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!
Prep Time10 minutesmins
Cook Time1 minutemin
Soaking time:4 hourshrs
Total Time4 hourshrs11 minutesmins
Course: Side Dish, Snack
Cuisine: Indian, Maharashatrian
Keyword: Ambe Dal, Festive Cooking, Hindu New Year, Mango Recipes, Protein-Rich Food, Raw Mango, Salad
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.