AMBE DAL

INGREDIENTS Split Bengal gram (chana dal) 1 1/2 cups Raw mango, grated 1 medium Cumin seeds 1/2 teaspoon Salt to taste Green chillies 3 Sugar 1 1/2 tablespoons Oil 1 tablespoon Asafoetida 1/4 teaspoon Mustard seeds 1/2 teaspoon Dried red chillies, broken 2 Turmeric powder 1/2 teaspoon Coconut, scraped 2 tablespoons Fresh coriander leaves, chopped 2 tablespoons

METHOD Soak the chana dal in four cups of water for at least four hours. Drain thoroughly. Place cumin seeds, salt, green chillies and sugar in a mortar and pound with a pestle for a minute or two. Then add the drained chana dal and pound into a coarse mixture.Heat oil in a pan, add asafoetida and mustard seeds. When the seeds splutter, add red chillies and turmeric powder. Take the pan off the heat and let it cool to room temperature. Transfer the dal mixture into a bowl. Add raw mango and coconut and mix well. Add the tempering to the dal mixture and mix well. Garnish with coriander leaves and serve immediately.