The Maharashtrian hospitality is legendary.
The cuisine has subtle variety and strong flavours and varies from region to region.
This is one such traditional dish from Maharashtrian cusine and is usually prepared during Chaitra month, the first month in the Marathi calendar to welcome spring.It is served as a tea time snack and traditionally served with Kairee Panhe, a sweet sharbat drink prepared using raw mango,during Chaitra Haldi kumkum, a ceremony where vermilion and turmeric is offered to married ladies.
Ambe Dal is a no-cook recipe the only cooking is the tempering poured on top. An easy recipe that is very delicious.
This recipe is from my jet airways colleague,my tiffin partner and my dearest friend Mrs Poonam Kolhatkar,who makes awesome Dadpe Pohe….ohh I so very much miss our tiffin and gossip time…
So here goes the recipe….
For the Ambe dal:
1 Cup Chana Dal (Split Bengal Gram).
1 Cup Raw Mango grated.
2 Green Chillies.
1/2 tbsp Sugar.
1 tsp Lemon Juice.
1 tbsp chopped Coriander Leaves.
Salt to Taste.
For the Tempering:
1 tbsp Oil.
1/2 tsp Mustard Seeds.
1/2 tsp Cummin Seeds.
1/2 tsp Asafoetida.
1/2 tsp Turmeric Powder.
Soak chana dal for 4 hours in the water.
Peel the raw green mango and grate it,keep aside.
Drain all the water from the dal,transfer drained dal to a mixie jar add roughly chopped chillies. Pulse in the mixie once or 2 times.
Just before 2nd pulse,Scrape the sides and pulse again.
Remove dal in a bowl,add grated mango,sugar, chopped coriander, lemon juice and salt. Mix everything well.Keep aside.
Heat oil in a small kadhai,lower the flame and splutter in mustard seed and cumin seeds. Add asafoetida and turmeric powder.,keep aside let the tempering cool down completely,then add to the prepared dal and raw mango mixture,mix well.
Remove in a serving bowl and serve with chilled Panha.
Picture & Recipe courtesy Mrs Poonam Kolhatkar.