Ambe Dal

Ambe Dal

Ambe Dal

Veg Vegan

Raw mango with chana dal — soaked split chickpeas ground coarsely with fresh grated coconut, green chilli, and a small piece of raw mango (ambe), seasoned with salt and tempered with mustard seeds, curry leaves, and asafoetida in coconut oil. The result is a fresh, grainy, intensely flavoured preparation eaten cold at the summer meal; the raw mango's sharpness against the nuttiness of the soaked (not cooked) chana dal is one of Saraswat cooking's most refreshing summer preparations. Made during the raw mango season from March to May; ambe dal is a Saraswat tradition tied to the Konkan summer when Alphonso and local mango trees are laden with small, intensely sour raw fruit.

Cuisines

Mangalorean Udupi Malvani Saraswat Goan

Best for

Lunch

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

1 cup chana dal
1 cup ripe mango, peeled and chopped
2 tablespoons grated coconut
2 tablespoons jaggery
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
2 tablespoons coconut oil
2 tablespoons fresh coriander, chopped
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 green chili, chopped
1 curry leaf sprig

Instructions

  1. 1 Wash the chana dal thoroughly and soak it in water for 2 hours.
  2. 2 Drain the soaked dal and transfer it to a pressure cooker. Add 2 cups of water and pressure cook for 2 whistles or until the dal is cooked but not mushy.
  3. 3 In a pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
  4. 4 Add asafoetida, chopped green chili, and curry leaves. Sauté for a few seconds.
  5. 5 Add the cooked chana dal to the pan along with turmeric powder, red chili powder, and salt. Mix well.
  6. 6 Add the chopped ripe mango and jaggery. Stir to combine and cook for 5-7 minutes until the mango softens.
  7. 7 Add the grated coconut and mix well. Cook for another 2-3 minutes.
  8. 8 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic flavor, use slightly sour mangoes. Adjust the jaggery based on the sweetness of the mango.