Green almonds are also in season. And just like ice apples they are around for a brief two to three weeks. With fuzzy pale green pods they look like almond-shaped green tiny peaches but have a distinct freshly mowed grass scent which I associate with spring!
The external pods are not edible ( unless they are very soft which is very rare to find in market). You have to peel off the external pod with a knife with patience and care. Once open, the pale yellow almost avocado like interior nestle a cream tender almond. Hold the ends of the pod down to pop the almond out or piece it with the knife tip to remove the tender kernel.
It tastes of young almond and can be eaten as is, but have patience. Toasted in a little bit olive oil with a sprinkling of salt elevates the ‘almondness’- if it is a word and adds crunch to the young almond. It can be eaten as is, sprinkled on top of salad, added to a pesto instead of pine nuts or added to jams and jellies.
Start with a bigger pile of raw pods as the actual almond is small. We only had 1/4 cup almonds from almost 2 cups of pods. Vipul finished the entire bowl while I went to put Varun down for his nap.
If the pods were tender, I am sure we could have sautéed them in olive oil and snacked on them whole. That would be more “filling”. But the once we had were a bit too “aged” for that.
Give this unusual snack a try if you do find green almonds in your farmers market. Per internet, they are in season now across France, middle-east and California. Cheers for seasonal food! Happy snacking!!
Toasted Green Almonds Recipe
- Shelled green almonds – 1/4 cup
- Olive oil – 1 teaspoon
- Salt – to taste
1. Heat oil in a skillet and saute the almonds in the oil for 1- 2 minutes. Stir continuously to prevent burning. Sprinkle salt. Adjust to taste. Serve warm.
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.
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 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
- 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.