Ambe Dal | Kairichi Dal
a refreshing salad/chutney for hot summers
Servings 4
Ingredients
- 1/3 cup split chickpeas (chana dal)
- ¼ cup grated raw mango
- 1 green chilly
- ½ tsp sugar
- 2 tbsp fresh coconut, grated
- 2 tbsp chopped coriander leaves
- salt to taste
For the tempering
- 1 tsp oil
- 1 dry red chilly
- ½ tsp mustard seeds
- few curry leaves
- a pinch of asafoetida (hing)
Instructions
- Wash and soak chana dal for 3 to 4 hours.
- Drain chana dal and transfer to a mixer jar.
- Add green chilly and blend to a coarse paste without adding water. Keep this aside.
- In a mixing bowl, add grated raw mango, ground chana dal, salt, sugar, grated coconut and chopped coriander. Mix well.
- For the tempering. Heat 1 tsp oil in a small pan.
- Add mustard seeds, hing, curry leaves and red chilly.
- When they start spluttering, take off the heat and pour into the salad and mix well.
- Refrigerate and serve chilled.