Ambyachi daal - gram with raw mango

 This is a dish unique to the state of Maharashtra from where I come. This is usually made during the month of April when the first raw mangoes of the season appear in the market. This is a must item when we have the Chaitra Gauri Haldi Kumkum along with Ambyache Panhe, a drink made with raw mangoes.



1 cup gram daal (split Bengal gram)
1 large raw mango
2-3 green chillies
6-7 curry leaves
1/2 tsp mustard seeds
1/4 tsp turmeric
1/4 tsp hing (asafoetida)
salt
sugar
2 TBS oil
1 TBS lime juice
chopped coriander

Wash and soak the daal for 6-8 hours, in plenty of water. I usually soak it overnight. This dish is served raw, so the daal has to be soaked thoroughly.

Peel the raw mango and grate it. Finely chop the curry leaves.

Put the soaked daal and chillies through the chopper and pulse it- we do not want a batter, just a rough chop of the soaked daal and the chillies.

In a bowl combine the chopped daal, chillies, coriander, raw mango, salt and sugar.
Heat the oil and temper with the mustard seeds, hing, turmeric and the curry leaves.
Pour the hot oil into the daal mixture. Mix well and pour the lime juice over.

Let this sit for a couple of hours before serving for the flavours to meld.