Ambe Dal

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

1. Take Chana Dal in a large bowl and wash it a couple of times. Add freshwater and soak for 2-3 hours.
2. 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.
3. To make the tempering, heat oil in a non-stick pan. Meanwhile, add raw mango to the dal mixture and mix well.
4. Add mustard seeds to the hot oil and let them splutter. Add asafoetida and reduce the heat.
5. 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.
6. Add castor sugar and salt, mix well. Add coriander leaves and mix till well combined. Let it rest for 30-45 minutes.
7. Transfer into serving bowls, garnish with coriander sprigs and serve.