'Kairi daal' or 'Ambe daal' , the name originates from 'Kairi' meaning raw mango or 'Amba' meaning mango and 'Daal' which is gram daal or horse gram. This is a 'Maharashtrian' dish, prepared in the Western part of India. Made using Soaked gram daal and raw grated mango. It is Perfect for the hot sweltering summers, when mangoes are available in plenty. It is an amazing mix of textures and flavours and very easy to prepare with few ingredients.Served along with a popular raw mango drink called 'Panha' on religious occasions to celebrate the onset of spring season, in the Hindu month of 'Chaitra' /April.
INGREDIENTS
Bengal gram/ Chana daal 1 bowl
Raw mangoes 2 medium or 3 small
Green chillies 5 to 8 (as per taste)
small bunch of coriander
Oil 4 Tbsp
mustard seeds 1 tsp
Asafoetida(Hing powder) 1/2 tsp
Turmeric powder 1/2 tsp
Sugar 1 or 2 tsp
Salt to taste
METHOD:
1. Soak the chana daal in enough water for 4 to 5 hrs .
2. After 4 to 5 hr, rinse the water and coarsely grind the chana daal in a mixer grinder along with the chillies. Add a few tsp water only if required for grinding.
3. Wash and clean the raw mangoes. grate the raw mangoes along with the skin and keep aside.
4. Mix the grated raw mango, ground chana daal and add salt to taste.
5. In a small 'Kadai' or 'Wok' heat the oil.
6. Once Oil is hot, prepare the 'Phodani' or 'Tempering', add the mustard seeds, Hing and turmeric powder. Ensure it doesn't overheat or burn.
7. Add some sugar to balance the sourness of the raw mango. Remember not to add too much sugar as the basic taste has to be that of mango.
8. Once the 'Phodani' or the 'Tempering' has cooled down mix it in the above daal-mango mixture.
9. Mix well. Garnish with some finely chopped coriander.
10. Enjoy the burst of flavours and textures !!!
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