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AMBE DAL (RAW MANGO & CHANA DAL SALAD)

Ambe dal (आंबे डाळ) is a traditional Maharashtrian summer preparation — raw mango grated and tossed with soaked chana dal, fresh coconut, and a simple tadka. No cooking of the dal, just soaking. The result is fresh, bright, cooling, and deeply satisfying. Best eaten the day it's made.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 5 hours
Servings: 4 people
Course: Side Dish
Cuisine: Indian, maharashtrian
Ingredients Method Notes

Ingredients
  

For the dal
  • 1 cup chana dal split chickpeas, soaked 2–3 hours and drained
  • 1 medium raw mango peeled and grated (approximately ¾ cup)
  • 1 cup fresh coconut grated
  • 2 tablespoons fresh coriander finely chopped
  • 3 green chillies finely chopped
  • 1 teaspoon jaggery or sugar optional — balances tartness
  • Salt to taste
For the tadka
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 8 -10 curry leaves
  • A pinch of hing asafoetida
  • 2 dried red chilli optional
  • A pinch haldi turmeric powder

Method
 

  1. Soak the dal: Wash chana dal and soak in water for 2–3 hours. It should soften but retain a slight bite - you want texture, not mush. Drain completely.
  2. Grate the mango: Peel and grate on a coarse grater. Squeeze out excess juice if very wet.
  3. Mix: Combine drained dal, grated mango, coconut, green chillies, and coriander. Add salt and jaggery if using. (Taste: it should be tart, slightly sweet, nutty, and fresh.)
  4. Make the tadka: Heat oil, add mustard seeds and wait for them to splutter. Add cumin, curry leaves, hing, and dried red chilli. Sizzle for 30 seconds.
  5. Pour tadka over the dal mixture and toss well.
  6. Serve immediately at room temperature or slightly chilled.

Notes

  • Mango: Use a firm, very sour raw mango, the sourer the better.
  • Dal texture: Firm and slightly crunchy. Over-soaked dal turns mushy and loses its character.
  • Coconut: Fresh is traditional and strongly recommended. Desiccated works in a pinch but loses freshness.
  • My grandma's version: She never added jaggery. Start without it and taste first.