Are you a mango maniac? This recipe is the best Amba dal recipe, which is made of raw mangoes, cumin, green chilies, or red chillies and is topped with mustard seeds or cumin seeds.
Normally some says it CHutney, some says it is Salad but it is best sauce like preparation can be used with any recipe.
This meal is best for mango lovers and is served as a snack to guests. It is a Maharashtrian dish.
It's a quick and easy salad, usually made in the summer. Maharashtrian food has a subtle texture and a strong flavor and is much lighter than spices.
Amba Dal Chutney
Green mango comes in various flavors ranging from sour to sour-sweet. Choose the one that suits your preferences best.
Amba Dal Salad
It is served with dal rice, coriander, and/or bread, perhaps a banana or a mango leaf.
Try it with channa extracts, coconut, cucumber, carrot and mango, chana dal, mango, vegetables, white peas.
- Lentils: two cups, soaked for 5 hours or overnight
- 1 green raw mango,
- 1 green pepper, or as per your taste
- 0.5 - 1 teaspoon sugar
- 2 Tblspn ground coconut
- 2 Tblspn coriander leaves: diced
- Salt, red chili
- 1 Tblspn ghee
- 0.5 tablespoons of brown mustard
- 0.5 teaspoons of cumin
- Squeezed asparagus (optional)
- 8 - 10 curry leaves
- 2 dried Indian peppers
Peel and squash the grated mango and simmer for seven to eight minutes
Grind the lentil and green chili using a mixer, processor, or spice grinder. Then add mango.
Add the coriander leaves and coconut.
To make a tadka add ghee, mustard seeds. When they pop, add the cumin, dried pepper, and turmeric powder.
Then pour the ghee over the mango-lentil mixture, as per your desire. Mix well.
Allow it to rest for 10 - 20 minutes to create flavors, serve, and enjoy.
Before tadka is added, lightly fry the paste with flour and ghee.
For another set, beat the lentils thoroughly with a pestle.
The storage and composition of your food depend on the mango, your creator, your grater. So, relax if your food looks different from the photos.
It will still taste divine!