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.
No comments:
Post a Comment
Please leave here your comments and suggestions