A Maharastrian dish that is refreshing and a textural delight. It is sour, spicy, thick, wholesome and delicious. This dish can be eaten on it’s own, as a side or even with roti and rice. Although served especially during Ganpati, this is an anytime dish with big flavors and specially nice in Summers.

Ambyachi Daal

Ingredients

250 gms Chana daal
3-5 Green chillies, or as per taste
50 gms Raw mango grated
Salt, to taste
1 tsp Sugar
100 gms Fresh coconut grated
1 bunch of Coriander
2 tbsp Oil
Pinch of Mustard seed
Pinch of Asafoetida
1 whole dry red chilli
2-3 Curry leaves

Directions

Soak the yellow chana (flat round) daal for 4-5 hours. Drain and dry the daal and add the green chilies, the grated raw mango and grind these together. Add the salt, sugar, grated coconut, coriander and mix it all together. This will turn into a coarse paste.

To temper the daal, heat the oil and add the mustard seed, asafoetida, dry red chili and curry leaves and cook till very fragrant. Pour this mixture over the ground daal and serve.

Recipe by Mrs. Nitu Ghanekar