Ambedaal translates to mango lentils. It is a Maharashtrian chutney made with raw mangoes and chana dal. Traditionally, the chana dal is soaked for a couple of hours and then ground coarsely. Grated raw mango is added to it, topped with a tadka of mustard. I love this simple chutney but usually do not have the time to soak dal and grate it. So I came up with a quick version of it. I used roasted chana dal instead. This dish is a great accompaniment to simple Indian bread. 

What you will need:

How to make it:

• Wash, peel, and finely grate the raw mango.
• Using a mortar and pestle, powder the roasted chana dal into a fine powder.
• In a mixing bowl, add the grated raw mango, powdered roasted chana dal, and salt. Mix well. 
• In a vessel, heat ghee. Add asafetida and mustard seeds. Once the seeds splutter, add the curry leaves. I finely chopped the curry leaves, but you can add whole leaves as well. 
• Add this tempering to the chana dal- mango mixture.
• Mix everything well. 
• Serve with poori, roti, or bhakri.