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.
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
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
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.
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.
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.
Take it off the flame and let it cool for about 3-4 minutes.
Pour the tempered contents of the skillet over the dal mixture and combine both the components well.
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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