Ambadal (lentil And Raw Mango Relish)

Ambada as its known in Marathi households is a traditional - Brahmini Marathi Recipe . It is a side dish made with chana dal (Split Bengal Gram) and grated raw green mango. It is a great accompaniment with our everyday waran bhat or dal chawal

photo of Ambadal (Lentil and Raw Mango Relish)
Chana Dal - 1 Cup (or one Vati)
Raw mango grated - 1/2 cup (the quantity of grated mango should be exactly half that of chana dal)
Green Chilies - 2
Jeera (Cumin Seeds)- 1/2 tsp (for tempering and to grind)
Mohri (Rai/ Black Mustard seeds)- 1/2 tsp
Kadi patta (curry leaves)- 6 to 7
Salt to taste
Sugar - 1/2 Tbsp
Hing (asafoetida)- 2 Pinches
Coriander- 2 tbsp
Freshly grated coconut- 2 tbsp
Oil - 2 Tbsp
Soak the chana dal overnight or minimum for 2 hours in warm water
Grind together the soaked dal, green chilies, Jeera and a little salt
Add water only if required. The water in which the dal is soaked is sufficient to grind into a coarse paste. But if you need to add water, just add about a tablespoon or so.
Add the grated raw mango, salt if required and sugar to this grounded chana dal mix. Let it rest for half an hour
Heat oil in a small kadhai, when hot, add mustard seeds and kadi patta. Let the two splutter well.
Now add in hing and haldi.
Turn off the gas, and add this tempering to the grounded chana dal and raw mango relish..
Mix the relish well
Garnish with finely chopped coriander and fresh coconut
Serve along side Varan Bhat and Tup
The green chilies and sugar can be adjusted as per your liking.
The authentic taste of this dish is sweet & sourish