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!
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!
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
2 tbsp. cooking oil
1 tbsp. mustard
1 tbsp cumin seeds
pinch of asafoetida(optional)
1 tbsp. turmeric powder
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!!
Do leave your comments on the result. Was it tasty? Tempting? What else can you make with raw mango?