Ambe Dal Recipe - Maharashtrian Salad with Raw Mango & Chana Dal
Ambe Dal Recipe is essentially a Maharashtrian salad recipe that is always part of a Maharashtrian Thali. is perfect to serve for along with your lunch or dinner. A refreshing dish with a classic tadka is a must try recipe in your kitchen.
Ambe Dal Recipe with Green Mango and Chana Dal is a traditional Maharashtrian preparation, specially made during the hot summer months, when green Mangoes are abundant.
It is super quick and easy to make and requires just a few, easily available ingredients. Tart, unripe mangoes are grated and added to soaked, coarsely ground chana dal This mixture is then flavoured with a spicy tadka of red chillies, curry leaves and asafoetida.
You can adjust the amount of mango depending on its tartness. This recipe can be used during festivals to make the special meal complete.
Take a look at the other salads that we you can serve with this dal
- 1 cup Chana dal (Bengal Gram Dal) , soaked in water for 3-4 hours
- 1/2 Mango (Raw) , peeled and grated (depending on the tartness the amount can be adjusted)
- 1/2 teaspoon Sugar
- Salt , to taste Ingredients for the Tadka
- 1 tablespoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 6 Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- 2 Dry red chillies , broken into pieces
How to make Ambe Dal Recipe - Maharashtrian Salad with Raw Mango & Chana Dal
To begin making the Ambe Dal Recipe firstly wash and soak the chana dal for 4-6 hours.
6 hours later, drain the water and add the chana dal into a mixer and grind it coarsely, with absolutely no water.
In a mixing bowl, combine the ground chana dal, grated mango, salt and sugar and give it a good mix.
In a tadka pan heat the oil on medium flame, add the mustard seeds and allow them to crackle, add cumin seeds, curry leaves, hing and red chillies.
Add this tadka to the Mango-Chana dal mixture and mix well.
Cool in the refrigerator for 30 mins (optional) and serve on a plantain leaf or large mango leaf.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.