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Ambe Dal
Main Ingredients | Raw mango, Split Bengal gram (chana dal) |
Cuisine | Maharashtrian |
Course | Pickles, Jams and Chutneys |
Prep Time | 2-2.30 hour |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 medium raw mango peeled and grated
- 1 cup split Bengal gram (chana dal)
- 1 inch ginger finely chopped
- 2-3 green chillies finely chopped
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 10-05 curry leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon castor sugar (caster sugar)
- Salt to taste
- 2 tablespoons fresh coriander leaves chopped
- Fresh coriander sprigs
Method
- Take Chana Dal in a large bowl and wash it a couple of times. Add freshwater and soak for 2-3 hours.
- Drain the dal and put it into a blender jar. Add ginger and green chillies and grind to a coarse paste. Transfer the paste into a bowl.
- To make the tempering, heat oil in a non-stick pan. Meanwhile, add raw mango to the dal mixture and mix well.
- Add mustard seeds to the hot oil and let them splutter. Add asafoetida and reduce the heat.
- Add curry leaves and switch the heat off. Add turmeric powder in the pan and mix well. Add the tempering to the dal mixture and mix well.
- Add castor sugar and salt, mix well. Add coriander leaves and mix till well combined. Let it rest for 30-45 minutes.
- Transfer into serving bowls, garnish with coriander sprigs and serve.
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