By Devi Poojari
April 6, 2024
A coarsely-ground preparation of soaked chana dal and raw mango, this ‘salad’ is an easy and delicious accompaniment to a home-cooked meal of dal-rice and sabzi. Make the most of raw mangoes this season to recreate this recipe at home.
1 cup chana dal ½ raw mango, grated 1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 dried red chilli, broken ½ teaspoon sugar 5-6 curry leaves ¼ teaspoon asafoetida Salt, to taste
Soak the chana dal for 4-5 hours and rinse well before adding to a blender jar along with the sugar.
Grind coarsely until it starts to disintegrate but has some texture, before transferring to a bowl.
Add the raw mango to the ground mixture and season with just enough salt.
Heat the oil in a pan and make a tempering using the remaining ingredients.
Spoon over the chana dal-raw mango mixture and combine before serving at room temperature.