An exotic Indian appetizer - VeggieBoards
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#1 Old 01-11-2011, 09:48 AM
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Raw mango dal or “ambyachi dal” is an exclusive recipe known only to people originally from the state of Maharashtra or those who speak the “marathi” language. This is a personal favourite and I can go on having this in bucketfuls. Its extremely healthy and rest assured, delightfully tasty. If you’re looking to try out some really unique recipes, this should go on the list because majority of the people in India itself are unaware of this simple culinary joy.

Health Benefits: Bengal gram is widely appreciated as health food. It has a low glycemic index making it an excellent food for diabetic patients. Its high protein content makes it ideal as a supplement for vegetarians.

Serves: 2

Preparation time: 15 minutes

Ingredients:
  • 1 cup soaked chana dal/split bengal gram dal (NOT chickpeas or gorbanzo beans)*
  • 3 green chillies
  • 1/4 cup freshly grated coconut
  • 1/2 tsp cumin seeds
  • fresh coriander
  • 4 tbsp fresh raw mango (unripe) -grated OR juice of 1/2 a lemon*
  • salt to taste
  • 1/2 tsp sugar

*Soak the dal in water for about 4 hours till it can be chewed raw without any
resistance.

For the tempering:
  • 1 1/2 tbsp oil
  • 2 dry red chillies
  • 1 tsp asafoetida
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 2-3 curry leaves

Procedure:
  1. Roughly grind the green chillies in a food processor along with the chana dal for about 1 minute. Do not grind to a smooth paste but let it retain its coarse texture.
  2. Mix the freshly grated coconut, ground chana dal, chillies, cumin, salt, sugar and the grated raw mango (or lime juice) in a bowl.Add fresh coriander and mix well.
  3. In a skillet, heat the oil and add the mustard and cumin seeds, allowing them to crackle. Add the asafoetida, turmeric, curry leaves and the red chillies and saute for a minute till the red chillies become slightly crispy.
  4. Take it off the flame and let it cool for about 3-4 minutes.
  5. Pour the tempered contents of the skillet over the dal mixture and combine both the components well.
  6. Check for seasonings. It should ideally be slightly sour. You can adjust the taste by controlling the amount of grated raw mango or lemon juice.
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#2 Old 01-11-2011, 10:42 AM
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That sounds awesome.
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#3 Old 01-11-2011, 10:42 AM
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Hmm one of my friends speaks Marathi, I shall casually mention this dish and impress him with my knowledge

Also great to see an Indian recipe on VB that doesn't use onion or garlic.
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#4 Old 01-11-2011, 10:52 AM
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My grandparents spoke a dialect of it and so did my parents, but they never taught me. I totally know how this daal taste, it is really good. Better with rice, but then again I can eat rice with just about anything

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#5 Old 01-11-2011, 10:53 AM
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Quote:
Originally Posted by Earthling View Post

...
Also great to see an Indian recipe on VB that doesn't use onion or garlic.

haha oh you white people with your aversion from garlic or onions, what gives hehe?

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#6 Old 01-11-2011, 10:55 AM
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haha oh you white people with your aversion from garlic or onions, what gives hehe?

I don't eat garlic or onions as part of being a Gaudiya Vaishnavi.
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#7 Old 01-11-2011, 10:58 AM
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Originally Posted by Earthling View Post

I don't eat garlic or onions as part of being a Gaudiya Vaishnavi.

oh i see... i need to look up what that means.

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#8 Old 01-11-2011, 11:38 AM
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Quote:
Originally Posted by Earthling View Post

I don't eat garlic or onions as part of being a Gaudiya Vaishnavi.

Wow. I can give up meat fish dairy and eggs, but onions and garlic? Nope, I couldn't cope with that. I use them in most recipes.
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#9 Old 01-11-2011, 11:44 AM
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qs. for OP, can I mix two different lentils together like green and red? Also why can't I use garbanzo beans instead of chana dal aren't they from the same family.

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#10 Old 01-11-2011, 11:59 AM
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Wow. I can give up meat fish dairy and eggs, but onions and garlic? Nope, I couldn't cope with that. I use them in most recipes.

Once you taste good food without them you realise they are completely unecessary and mask the taste of much nicer ingredients. It's not a hugely strict thing, many devotees are fairly careless about excluding them... but I have no desire to relax the rule because food is much better without them.

I hear this all the time and it reminds me of "omg I couldn't live without meat!!!"
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#11 Old 01-11-2011, 12:16 PM
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Quote:
Originally Posted by Earthling View Post

Once you taste good food without them you realise they are completely unecessary and mask the taste of much nicer ingredients. It's not a hugely strict thing, many devotees are fairly careless about excluding them... but I have no desire to relax the rule because food is much better without them.

I hear this all the time and it reminds me of "omg I couldn't live without meat!!!"

Yes, exactly!

But I eat onions with everything - even with my morning bran flakes and after-dinner ice cream.

(Joke!)

Do you use anything to directly replace the flavours?
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#12 Old 01-11-2011, 12:26 PM
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I should also have said:

Vinda, thanks for the recipe - it sounds really interesting, and certainly one I will be trying in the not too distant future.

Have you thought about setting up a blog with vegetarian Indian food recipes for all the people on here who love authentic Indian food? Please?
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#13 Old 01-11-2011, 12:30 PM
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#14 Old 01-11-2011, 12:34 PM
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Originally Posted by RabbitLuvr View Post

Check the address in his sig. Lots of recipes there.

Ah. sorry, I'm having a blonde moment. Which is funny, being as I'm a brunette
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#15 Old 01-11-2011, 12:46 PM
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Quote:
Originally Posted by vinda View Post

Raw mango dal or “ambyachi dal” is an exclusive recipe known only to people originally from the state of Maharashtra or those who speak the “marathi” language.[/LIST]

Actually, I'm not in those categories and I make and eat this. Thanks for sharing it with others though!
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Originally Posted by angie54321 View Post

Do you use anything to directly replace the flavours?

Asafoetida is commonly used to mimic or replace the strong allium flavors in recipes.

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#16 Old 01-11-2011, 12:48 PM
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Do you use anything to directly replace the flavours?

Nope, but as Ahimsa said, hing/asafoetida is a good mimic. I add a pinch of hing in nearly everything I cook but it isn't enough to affect the flavour of the dish, it's just for the excellent digestive benefits. There are much much nicer flavours than onion and garlic like mustard seeds, coriander powder, mango powder, chilli and so on
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#17 Old 01-11-2011, 12:52 PM
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Nope, but as Ahimsa said, hing/asafoetida is a good mimic. I add a pinch of hing in nearly everything I cook but it isn't enough to affect the flavour of the dish, it's just for the excellent digestive benefits. There are much much nicer flavours than onion and garlic like mustard seeds, coriander powder, mango powder, chilli and so on

But I like using onion and garlic AND aseofetida AND mustard Seeds AND coriander AND mango powder AND chilli AND AND AND....

No, sorry, I cannot go without onions and garlic! Luckily I don't have any beliefs (religious or otherwise, apart from my animal rights ones of course) that stop me eating them. Phew!
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#18 Old 01-11-2011, 01:09 PM
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Quote:
Originally Posted by angie54321 View Post

But I like using onion and garlic AND aseofetida AND mustard Seeds AND coriander AND mango powder AND chilli AND AND AND....

No, sorry, I cannot go without onions and garlic! Luckily I don't have any beliefs (religious or otherwise, apart from my animal rights ones of course) that stop me eating them. Phew!

Good stuff! onions and garlic are the condiments of life

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#19 Old 01-11-2011, 01:25 PM
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I used to eat at an Indian restaurant in Houston that served a great onion salad that was pretty much sliced white onions, cayenne, and lemon juice. I miss it.
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#20 Old 01-11-2011, 06:24 PM
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Quote:
Originally Posted by spherion View Post

qs. for OP, can I mix two different lentils together like green and red? Also why can't I use garbanzo beans instead of chana dal aren't they from the same family.

I wouldn't recommend that because the lentils mentioned here have a particular taste and texture which cannot be replaced by garbanzo beans. You'll find chana dal/bengal gram dal in an Asian especially Indian food store.




Quote:
Originally Posted by angie54321 View Post

I should also have said:

Vinda, thanks for the recipe - it sounds really interesting, and certainly one I will be trying in the not too distant future.

Have you thought about setting up a blog with vegetarian Indian food recipes for all the people on here who love authentic Indian food? Please?

I do have a blog and the link is in the signature. I am passionate about food and it was an obvious choice to set up a blog and share my favourite recipes!

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#21 Old 01-11-2011, 06:25 PM
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Originally Posted by RabbitLuvr View Post

Check the address in his sig. Lots of recipes there.

It should be "her" signature! :P

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#22 Old 01-11-2011, 07:18 PM
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#23 Old 01-11-2011, 07:42 PM
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It should be "her" signature! :P

I have bookmarked your recipe blog and plan on referring to it.

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#24 Old 01-11-2011, 07:56 PM
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I have bookmarked your recipe blog and plan on referring to it.

Thankyou! I update it daily, so keep checking.

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#25 Old 02-15-2011, 01:38 AM
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I'm making this today for my boyfriend who is from Karnataka. I will let you know how it turns out and what he says about it
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#26 Old 02-15-2011, 04:51 AM
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Nice, all the best.

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#27 Old 02-15-2011, 12:02 PM
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It tastes pretty amazing! I think next time I will reduce the amount of chana dal because I wish the flavours of the coconut, mango and fried curry leaves could come through just a little more.
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#28 Old 02-15-2011, 06:20 PM
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That's great to know! Yeah, tweak it to your liking. Congratulations

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#29 Old 12-29-2011, 04:13 PM
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going to try this one soon. Indian food is the best; I'm a big fan of pakora

http://www.manjulaskitchen.com/2007/...etable-pakora/
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#30 Old 12-29-2011, 06:11 PM
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Cool recipe!

And now for the dal joke ..

Q. What is the difference between tarka-dal and ordinary dal?

A. Tarka dal is 'Otter!

Boom-Boom!
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