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:
| Ingredients | Quantity |
|---|---|
| Asafetida | 1/4 teaspoon |
| Curry Leaves | 5 |
| Ghee | 1 teaspoon |
| Grated Raw Mango | 1 cup |
| Mustard Seeds | 1/2 teaspoon |
| Roasted Chana Dal | 3/4 cup |
| Salt | 1/3 teaspoon |
Total Time: 15 minutes
Serving: Makes 1 1/2 cup aambedal
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.