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.
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.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg