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Ambe Dal – Split Black Chickpeas and Raw Mango Salad

Ambe dal

On hot summer weekends there is less incentive to cook. But there is greater craving to eat something unique and cooling. Maharashtrian style Ambe dal made up of soaked black chickpeas dal and raw mango is one such salad that comes together quickly. Made with seasonal ingredients it packs protein and fiber.

Chickpea being ground

Raw mangoes add sourness to the salad while the chilies add heat. Paired with raw mango cooler it is a perfect snack. Mom used to make this and refrigerate this for after school snacking. Tangy and refreshing this was a filling snack.

Try it this spring or summer while raw mangoes are still in season!

Ambe dal dressing

Ambe Dal Recipe

  • 1 cup split black chickpeas ( channa dal )
  • 1/2 cup grated raw mango
  • 2 tablespoon freshly chopped coriander
  • 1-2 chilies finely chopped
  • Salt to taste
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon hing or asafoetida

To Garnish

  • Finely chopped coriander
  • Freshly grated coconut

1.Soak dal in  2-3  times water overnight or at least for 4- 5 hours. The dal will double in volume.

2. Drain the dal and coarsely grind it.

3. Mix with grated mango, coriander ,chilies and salt.

4. Heat oil in a small pan. Add hing and mustard seeds till they sizzle. Add this oil to the dal mix.  Mix well. Taste and adjust seasonings (mainly salt, coriander, raw mango). Refrigerate for an hour or so.

Garnish with coriander or grated coconut. Serve cold with raw mango cooler or any mango drink.

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Roasted Pineapple and Raw Mango Cooler

Aam pora sorbot

Or Roasted pineapple and Raw mango Sarbat as we could call it in India. I was introduced to this concoction at Aheli where I had dinner with IIM C recruitment team. A sip of it and it seemed like spring – early summer brought to us in a glass. Light tangy notes of roasted raw mango, hint of cumin and black salt and smoky sweetness of jaggery.

This drink brought out our inner culinary expertise. We dissected its ingredients and discussed how it is different from Aam panhaa which is made from steamed raw mangoes v/s this being made from roasted raw mangoes. This went on for sometime till the meal was served. Good times!

Last weekend, I bought raw mangoes as they are in season. Varun took a fancy to the plume and knobby body of a whole pineapple and in it went into the shopping cart. Once home, as I roasted the raw mangoes, I remembered grilled pineapple and ice-cream that most folks serve at their outdoor grill parties. I thought grilled pineapple would go perfectly in this Sarbat. And it did. Once the rest of spices were added to grilled pineapple and mango pulp, and pressed through the sieve we had a thick concoction that was light and refreshing.

Serve it as is with iced water or soda, or spiked with rum or any other liquor you want, it’s a crowd pleaser. Bottled up the concoction lasts in the fridge for weeks for a sip here or there, after work, on the weekend or at any time you need a little pick me up.

Roasted Pineapple and Raw Mango Cooler

  • 2 medium raw mangoes
  • 1/2 a ripe pineapple, peeled, cored and diced
  • 1/4 cup jaggery
  • 1/4 cup sugar
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon chilli powder
  • Pinch of black pepper
  • Salt to taste
  1. Roast the raw mangoes on a low flame one at a time till they are soft and charred. Let cool. Peel and discard the skin and the seed. Smash the pulp with a fork.
  2. Grill the pineapple pieces till soft and add it to the mango pulp.
  3. In a sauce pan, heat the pulp, with jaggery, sugar and rest of the spices till cooked through for a few minutes. Mix well.
  4. Pass the pulp through a sieve to remove any fibers or tough pieces.

Spike, garnish and serve or bottle up in an airtight container to enjoy later. Cheers!

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