Amba Dal
This popular tangy Marathi-style salad makes for a refreshing appetiser. Maharashtra’s OG hummus is served with a Mediterranean twist!
Ingredients:
150gm chana dal
1 tsp olive oil
20gm green chilli
50gm coriander leaves
1 medium-sized raw mango
¼ cup lemon juice
1 tsp salt
5-6 curry leaves
10gm mustard seeds
1 tsp paprika powder
or mild red chilli powder to garnish
Soak chana dal in saltwater overnight — it should double in size. Save a bit of the soaking water, drain the rest. Rinse it with fresh water a couple of times. Grate raw mango, cover and keep aside. In your mixer grinder or food processor, add the soaked and washed dal (you might have to do this in batches depending on the size of your mixer). Add 2-3 tsp of saved dal water, grated mango, green chilli, coriander leaves and grind to a grainy paste — not too coarse not too smooth. Use the pulse method to avoid making a fine paste. If the mixture looks too dry, add a little dal water to adjust the texture. Add half of the olive oil and lemon juice once done. It’s ok if you feel the dal is a little runny as it will lose some moisture in the fridge. When you’re ready to serve, pour the dal mixture into a shallow bowl. Scoop out a little from the centre to form a small well. In a tadka pan, heat the olive oil with mustard seeds and curry leaves. Pour this in the well.
Serve with a crispy naan. Sprinkle paprika or chilli powder on the top for extra spice and a splash of colour.
Chef Nilesh Limaye
