Ambyachi Dal is a Maharastrain recipe, which is prepared using soaked chana dal and raw mango. The dal in this recipe is not cooked, so the soaking time has to be more to avoid digestion problem. Being a Good Food magazine lover, I had bookmarked this recipe long back to try during summer season when mangoes are abundant. This dish is served as a snack during the haldi - kumkum ceremony in the month of chaitra. As there is no cooking involved in this recipe, refrigerate it if not consumed immediately. Grated coconut can also be added in this recipe while including the grated mango. Personally, I loved it with curd rice. The mixture of sour and sweet taste was delicious with curd rice.
Recipe Source : Good Food Magazine
1 Cup Chana dal / Kadalai parupu
2 Green chillies, chopped
1 Tbsp Sugar
Salt to taste
1 Raw mango, grated
Coriander leaves and Curry leaves for garnishing
1 Tbsp Oil
1/2 Tsp Mustard seeds
A pinch of Hing powder
A pinch of Turmeric powder
Wash and soak the chana dal for 5 - 6 hours.
Drain the soaked dal and blend it with green chillies, sugar and salt to form a coarse paste.
Add the grated mango followed by coriander leaves and curry leaves.
Mix well and keep aside.
Heat oil in a small pan and add mustard seeds.
Once it starts spluttering, add hing and turmeric powder.
Add the seasoning to the ground dal and mix well.
Serve as an accompaniment.
Serving Options :
Serve with rice or roti.