Ambyachi Dal

Ambyachi Dal

Ambyachi Dal

Veg

Raw mango toor dal — ripe-sour raw mango (ambyachi = of the mango) added to pressure-cooking toor dal and cooked together until both are completely soft; the mango disintegrates into the dal, giving it a bright, fruity acidity and a pale yellow-green tinge. Tempered with mustard seeds, dried red chilli, asafoetida, and curry leaves in ghee. No additional souring agent (tamarind, lime) is needed — the raw mango provides all the tartness. The ambyachi dal is made specifically during the raw mango season (March to May) when raw mangoes are most abundant in Vidarbha's orchards and every household uses them to season dals, chutneys, and rice preparations. The mango's natural tartness in the dal is brighter and more aromatic than tamarind; it is the seasonal sour of choice across Maharashtra.

Cuisines

Malvani Vidarbha Kolhapuri Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 5 min Total: 20 min 2-3 servings

Ingredients

1 cup chana dal
1 medium raw mango, peeled and grated
2 tablespoons fresh coconut, grated
1 tablespoon peanuts, roasted
2 teaspoons sugar
— salt to taste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoons oil
2 green chilies, finely chopped
1 pinch asafoetida
8-10 curry leaves
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash the chana dal thoroughly and soak it in water for 2-3 hours.
  2. 2 Drain the soaked dal and grind it coarsely without adding water.
  3. 3 In a large mixing bowl, combine the ground chana dal, grated raw mango, grated coconut, roasted peanuts, sugar, and salt.
  4. 4 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
  5. 5 Add cumin seeds, chopped green chilies, asafoetida, and curry leaves. Sauté for a minute until fragrant.
  6. 6 Pour the tempering over the dal and mango mixture and mix well.
  7. 7 Garnish with fresh coriander leaves before serving.

Tips

Adjust the amount of raw mango according to its sourness to balance the flavors.