Monday, 15 April 2013

AMBA DAL / KAIRI CHI DAL / AMBYA CHI DALICHI PACHADI




AMBA DAL / KAIRI CHI DAL / AMBYA CHI  DALICHI PACHADI

INGREDIENTS

Soaked chana dal / bengal gram dal or moong dal / geen gram dal
1 small cup
Peeled and grated raw mango
⅓ small cup
Scraped fresh coconut
3 – 4 tsp
Coriander leaves
4 – 5 sprigs
Green chilli
1 – 2  no
Salt
T.T.
Sugar
½ tsp
FOR TADKA
Oil
¼ small cup
Heeng / asafetida
1 tsp


METHOD:

1.       Soak the dal for 3 hours. Drain it completely and coarse grind it with green chillies.

2.       Mix together the dal, grated raw mango, salt and sugar along with the scraped coconut and chopped coriander leaves. Leave out some coconut and coriander leaves for garnishing. You can reduce or increase the quantity of raw mango depending on how sour it is.

3.       Heat oil, add heeng and give tadka to this mixture on top.

4.       Mix well and garnish with scraped coconut and coriander leaves.     


5.       Add little extra oil to the tadka to cut down on the sharpness of the chana dal.

6.       You can also make this dal by using sprouted chana or moong but with the skin removed.