Ambe Daal Recipe - Rural Treasures

Prep Time: 4 Hours 15 minutes         Cooking Time: 20 minutes

  • 100 g raw mango
  • 1/2 Cup bengal gram (chana daal) (soaked for 4 hrs)
  • 2 Tbsp Desiccated Coconut
  • 1 Tsp sugar (as per taste)
  • 2 green chillies
  • 1/2 inch ginger
  • Himalayan Pink Salt as per taste
  • Chopped coriander leaves
  • 1 1/2 Tbsp oil
  • Mustard seeds
  • Cumin seeds
  • Asafoetida (hing)
  • Turmeric powder
  • 6 -7 curry leves
  • 2 dry red chillies


  1. Soak chana daal for 4 hours and drain the water.
  2. Peel a raw mango and grate it.
  3. In a blender jar, grind the green chilly, ginger, soaked chana daal, sugar, salt and half of the grated raw mango.
  4. Transfer it into a big bowl. Add the remaining grated raw mango, coconut and coriander leaves and mix it properly.
  5. Heat oil in pan. Add mustard and cumin seeds and allow to crackle it.
  6. Add dry red chilly and turn the flame off.
  7. Add a pinch of asafoetida, turmeric powder and curry leaves. Your tempering is ready.
  8. Pour the tempering over the ground mixture and mix it.
Serve hot with roti or naan.

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