VeggieBoards banner

An exotic Indian appetizer

5738 Views 30 Replies 11 Participants Last post by  araddishtoofar
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

  • 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

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
  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.
See less See more
  • Like
Reactions: 1
21 - 31 of 31 Posts
Originally Posted by RabbitLuvr View Post

Check the address in his sig. Lots of recipes there.
It should be "her" signature! :p
Originally Posted by vinda View Post

It should be "her" signature! :p
I have bookmarked your recipe blog and plan on referring to it.
See less See more
Originally Posted by Skylark View Post

I have bookmarked your recipe blog and plan on referring to it.
Thankyou! I update it daily, so keep checking.
See less See more
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
See less See more
Nice, all the best.
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.
That's great to know! Yeah, tweak it to your liking. Congratulations
See less See more
going to try this one soon. Indian food is the best; I'm a big fan of pakora
Cool recipe!

And now for the dal joke ..

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

A. Tarka dal is 'Otter!

21 - 31 of 31 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.