Ambe Dal

The Mango Mania refuses to leave us. First the tangy green mangoes and now the luscious ripe ones. I am still hooked on to the unripe mangoes and have been using them in every way I can.

Ambe Dal

Ambe Dal is a traditional Maharashtrian preparation, specially made during these hot summer days when green Mangoes are abundant. It's super quick and easy to make (with the exception that you need to soak the dal in advance) and requires just a few easily available ingredients.

The tart green mangoes are grated and added to coarsely ground and soaked chana dal (split Bengal gram). This mixture is then flavoured with a spicy tadka (tempering) of red chillies, curry leaves and asafoetida . I personally love the flavor of asafoetida .

Ambe Dal

This cool,tangy-spicy Ambe Dal is served on a banana leaf along with Aam Panha (recipe here)

The Mango Mania refuses to leave us. First the tangy green mangoes and now the luscious ripe ones. I am still hooked on to the unripe mangoes and have been using them in every way I can. Ambe Dal is a traditional Maharashtrian preparation, specially made during these hot summer days when green Mango...

Recipe for Ambe Dal

Summary

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  • Courseside dish
  • Cuisinemaharashtrian
  • Yield2-3 servings
  • Passive Time

Ingredients

Chana dal (split Bengal gram) soaked in water for 5-6 hours
1 cup
Unripe mango, peeled and grated (depending on the tartness the amount can be adjusted)
½
Sugar
½ tsp
Salt
to taste
For the tadka (tempering)
Oil
3 tsps
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Curry leaves
5-6
Asafoetida
Pinch of
Dry Red chillies broken into pieces
2-3

Steps

  1. Rinse and Drain the soaked Chana dal.
  2. Grind the dal coarsely in a blender .
  3. Add the grated mango, salt and sugar .
  4. In a small wok/pan heat the oil.
  5. Add the mustard seeds and once they splutter add the cumin seeds.
  6. Add the curry leaves, asafoetida and the red chillies.
  7. Add this tadka over the Mango Dal mixture and mix nicely .
  8. Cool and serve on a banana leaf along with Aam Panha. I love to ‘cool this dal in the refrigerator for half an hour and then serve.
Ambe Dal
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