Ambe Daal

In our society, we have a lot of mango trees and the managing committee annually distributes raw mangoes. I like only two specific dishes made with raw mango – one is chutney and the other is Ambe Daal, an authentic sweet and sour Maharashtrian preparation that can be eaten as a salad or with chapati or bhakari.


  • 250 Grams Chana Dal (Split Chickpeas)
  • 1 Kairi (Raw Mango)
  • 2-3 Dark Green Chillies
  • Fresh Kadhi Patta (Curry Leaves)
  • 1/2 Tablespoon Rai (Mustard Seeds)
  • 1/2 Tablespoon Jeera (Cumin Seeds)
  • 1/4 Tablespoon Haldi (Turmeric)
  • 1/4 Tablespoon Hing Powder (Asafoetida)
  • Salt and Sugar
  • Oil


Prep: 10 minutes
Cooking: 10 minutes

  1. Soak the chana daal overnight.
  2. Check the taste of kairi. It shouldn’t be too sour.
  3. Peel kairi and grate it. Remove the gutli (seed).
  4. In a mixer, blend soaked daal, chillies, grated kairi. Keep it medium coarse. Do not make a fine paste.
  5. Remove the mixture in a bowl, add salt and sugar according to your taste (it must not be too sweet).
  6. In a pan, add one tablespoon oil, curry leaves, rai, jeera, haldi (for colour) and hing for tempering. Add the mixture in the pan. Do not add water. Mix everything and then cover it with a lid for 4-5 minutes. Make sure it does not stick below.