How to make Ambe Dal -

Very popular amongst Maharashtrians, they make it several times during the mango season.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mango (कच्चा आम), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

For more recipes related to Ambe Dal checkout Raw Mango Curry, Khatti Meethi Ambi ki Sabzi. You can also find more Main Course Vegetarian recipes like Aloo Beans Dahiwale Amrud Kaju Ussal - SK Khazana Kashipal

Ambe Dal

Ambe Dal Recipe Card


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. 

Prep Time : 1.30-2 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ambe Dal Recipe

  • Raw mango peeled and grated 1 medium

  • Split Bengal gram (chana dal) soaked for 2 hours and drained, 1 cup

  • Green chillies finely chopped 2

  • Scraped coconut 1 cup

  • Oil 2 teaspoons

  • Mustard seeds 1 teaspoon

  • Asafoetida ½ teaspoon

  • Dried red chillies broken 3

  • Turmeric powder 1 teaspoon

  • Cucumber peeled and grated 1 medium

  • Sugar 1 tablespoon

  • Salt to taste


Step 1

Grind split Bengal gram and green chillies in a mixer to a coarse mixture. Transfer into a mixing bowl.

Step 2

Add coconut, cucumber and raw mango and mix well.

Step 3

Add sugar, salt and coriander leaves and mix well.

Step 4

For tempering, heat oil in a small non-stick pan, add mustard seeds, asafoetida, red chillies and turmeric powder. Once the mustard seeds splutter, add it to the mixture and mix well.

Step 5

Transfer into a serving bowl and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.