World Palate Recipes: Maharashtrian Kairichi Dal (Raw Mango with Lentil)

Standard

Kairichi Dal /Aambyachi Dal

Here is another Maharashtrian recipe. For Maharashtrian rice recipe, see here.

Summer is almost here! In India, that translates as mango (raw and ripe) melons and ice cream season. Raw mango or kairi, is found in abundance in markets.

Summer brings back childhood memories of school holidays – of naughty times, spent stealing kairi and tamarind fruit that hung high on branches. Of aiming stones to hit them down, of hiding on roof terrace and slicing raw kairi. Of dipping them into salt and chilli powder to make an instant tangy salad. Summer also reminds me of kulfi or condensed milk ice cream, sold in small pots wrapped in cloth and kept cool in ice containers. Lastly, it reminds me of my mother’s kitchen – home-made pickles of kairi, lemon and tamarind. Yummm….delicious summer treats!

Mango tree and fruit. Photo courtesy: Tropical plant-flowers-decor

Mango tree and fruit.
Photo courtesy: Tropical plant-flowers-decor

 

 

 

 

 

 

 

 

Now here’s my summer treat for you. A simple, nutritious and quick recipe from coastal Maharashtra region. Enjoy!

This is typically made during the Chaitra month, Indian calendar falling in April /May. The dish is popular during Haldi- Kumkum or ladies function. Married women get together for a symbolic celebration. The hostess prepares many summer delicacies and gifts traditional items such as bangles, toe rings, kumkum or Bindi for forehead, a decorative blouse piece and betel leaf /paan and supari or areca nut. Kairichi dal is inevitably on the menu, tangy and spicy!

Kairichi Daal ( Raw Mango with Lentil)

Kairichi Daal ( Raw Mango with Lentil)

Ingredients:

1 cup raw Chana dal /Bengal gram

1/2 cup grated raw mango ( desired to suit taste)

2-3 red /green chillies

salt to taste

Coriander, curry leaves for garnish

Tempering:

2 tbsp. cooking oil

1 tbsp. mustard

1 tbsp cumin seeds

pinch of asafoetida(optional)

1 tbsp. turmeric powder

Method:

Soak the Chana dal in 2-3 cups of water for 3- 4 hours. It should be well soaked, as raw dal is difficult to digest! Once soaked well, drain all the water. Coarsely grind it, leaving some crunchy bits of dal and taking care not to make a paste.

Keep aside. Mix the grated raw mango as much as desired to suit your taste. Add salt, little chopped coriander and few green chilli pieces. Set to rest.

Prepare tempering by heating oil, adding seeds to splutter, add turmeric and red chillies. Cool this for few minutes.

Add to dal and kairi mixture and gently mix it all. Adjust the taste.

Garnish with left over green coriander and curry leaves and spluttered red chilli. It’s tangy, tempting and nutritious!!

Kairichi dal /Raw mango and lentil

Kairichi dal /Raw mango and lentil

 

 

 

 

 

 

 

 

 

Do leave your comments on the result. Was it tasty? Tempting? What else can you make with raw mango?  

Advertisements

5 responses »

  1. सध्या आम्ही सगळ्या मैत्रिणी आंब्याची डाळ enjoy करतो आहोत ! ! मात्र हिंगाची फोडणी खमंग झाली पाहिजे तर जास्त मजा येते ! ! !

  2. Pingback: ‘Tis the Summer Season. ‘Tis the Mango Season | Walk to Market

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s