How to make Ambe Dal - A tasty Maharashtrian dal.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split bengal gram, Raw mangoes (कच्चे आम)

Cuisine : Maharashtrian

Course : Snacks and Starters

Ambe Dal Recipe Card

Ambe Dal

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Ambe Dal checkout Dal Kabab, Puran Poli, Chana Puri, Masala Vadai . You can also find more Snacks and Starters recipes like Makke Ki Papdi Chaat , Grilled Sprout Sandwich, Parsley Garlic And Mushrooms On Toast, Chicken Cheese Pops.

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ambe Dal Recipe

  • Split bengal gram 1 1/2 cups

  • Raw mangoes

  • Raw mango grated 1 medium

  • Cumin seeds 1/2 teaspoon

  • Salt to taste

  • Green chillies 3

  • Sugar 1 1/2 tablespoons

  • Oil 1 tablespoon

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Dried red chillies broken 2

  • Turmeric powder 1/2 teaspoon

  • Coconut scraped 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Soak the chana dal in four cups of water for at least four hours. Drain thoroughly.

Step 2

Place cumin seeds, salt, green chillies and sugar in a mortar and pound with a pestle for a minute or two. Then add the drained chana dal and pound into a coarse mixture.

Step 3

Heat oil in a pan, add asafoetida and mustard seeds. When the seeds splutter, add red chillies and turmeric powder. Take the pan off the heat and let it cool to room temperature.

Step 4

Transfer the dal mixture into a bowl. Add raw mango and coconut and mix well. Add the tempering to the dal mixture and mix well.

Step 5

Garnish with coriander leaves and serve immediately.