Ambyachi Dal or Raw Mango Dal

Day Five of Blogging Marathon finds us with Ambyachi Dal or Raw Mango Dal.

Blogging Marathon was a lovely and novel initiative started by the fantastic Srivalli and is now in its 14th Edition...

Ambyachi Dal as we call it in Marathi is raw mango dal. This is a typical Maharashtrian dish prepared during summers when raw mango is available in abundance.

Summers were synonymous with generous helpings of Ambyachi Dal, watali dal and Kairiche Panhe(a sweet drink made from raw mango)
Typically these dishes would be made during Chaitra, which is the first month in the Marathi calendra. Gudi Padwa marks the beginning of Marathi New Year and Chaitra is the first month in that. These dishes were usually done during Chaitra Gauri Haldi Kunku ( Ladies get together)
This is a quick and easy to make recipe which requires no cooking only tempering (tadka /Phodni)
Only the dal has to be washed and soaked in water before.Ensure that the dal is soaked in water for a long time so that dal does not stay very raw and it is easy to digest as the channa / gram dal is not cooked in this dish.
The difference between Ambyachi Dal and Vatali Dal is that the gram / channa dal is cooked while preparing Vatali Dal.
Ambyachi Dal or raw mango dal is a dish that we loved as kids and still do as adults :))

 Ambyachi Dal or Raw Mango Dal

Ingredients :

Gram dal / channa dal - 1cup ( to be washed and soaked in water for atleast 4/6 hours)
Raw mango - 1/2
Green chillies - 1/2
Sugar - pinch
Salt - as per taste
Coriander leaves - bunchful
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida (hing) - pinch
Turmeric powder - 1/2 teaspoon
Curry leaves - 3/4
Lemon juice - 1 teaspoon


Method :
1) Drain the excess water of the soaked channa/gram dal and keep aside.
2) Peel the skin of raw mangoes and grate them
3) In a mixer grind the channa dal, green chillies, sugar, salt and coriander leaves coarsely. 
4) In a large bowl take the channa dal mixture and add the grated raw mangoes in it. Mix well.
5) Heat oil in a kadhai(wok) and when it gets heated properly, add mustard seeds.
6) After they start spluttering, add cumin seeds,asafoetida and turmeric powder.
8) Pour this tempering over the channa dal mixture and mix well.
9) Add lemon juice and mix well.
10) Garnish with coriander leaves.


Ambyachi Dal is ready to be savoured in these hot and humid afternoons.


Precautions to be taken :
The gram / channa dal has to be washed and soaked in water for atleast 6 hours. Traditionally, if the dal is to be eaten for breakfast, the channa dal is soaked in water the previous night and if it is to be eaten as an evening snack, then it is soaked in the morning. It ensures that the dal does not stay too raw and can be digested easily as we do not cook it.
Do not make smooth or fine paste. The charm of the dish is in its being coarsely grinded.


Please excuse the poor quality of the food pic, will try to upload better and clear picture soon.


Sending this to Srivalli's Kid's Delight, guest hosted by me themed onEasy to Make Snacks under30 mins...... 

Check out the Blogging Marathon page for the other Blogging Marathoners doing Blogging Marathon#14........