Ambe Dal a Salad of Raw or Green Mangoes and Channa Dal
For Gudi Padwa or Ugadi when raw, unripe mangos are abundant in markets make Ambe daal.
Prep Time10 mins
Cook Time2 mins
Total Time6 hrs 12 mins
Servings: 2 Servings
For the Ambe dal:
- 3/4 Cup Chana dal
- 1/2 Cup Raw Mango grated
- 3-4 Green chillies adjust as per taste
- 1/2 Tablespoon Sugar
- Salt to Taste
For the Seasoning:
- 1 Tablespoon tblspn Oil
- 1 Teaspoon Mustard seeds
- 1 Teaspoon Tsp Hing/asafoetida powder
- 1 Teaspoon Haldi/turmeric powder
- Dhania/coriander leaves chopped
Soak chana dal overnight or for 6 hours in the water.
Drain all the water.
Set aside a tablespoon of the dal and grind dal coarsely in chutney pot of your mixer with 2-3 green chillies and a few springs of dhania/ coriander leaves. Transfer to the serving bowl.
Peel raw mango and grate it.
In a small kadhai/wok heat oil.
Add mustard seeds let them splutter then add hing/asafoetida powder, haldi/turmeric powder.
Add immediately to the ground chana dal.
Add salt to taste and a little sugar.
Add chopped dhania/coriander and grated raw mango. Mix it well and serve.
If you need you can add more chillies and /or 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.
Can be eaten as a snack or as a side dish, a salad.