Ambe Dal/Kairichi Dal Recipe

Cooking Directions

• STEP 1.Wash the toor dal and soak it in water for 30 minutes.
• STEP 2.In a pressure cooker, cook the soaked dal with water, turmeric powder, and salt until soft and mushy.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add chopped raw mango, green chilies, and grated coconut. Cook for a few minutes.
• STEP 6.Add the cooked dal to the pan and mix well. Adjust the consistency by adding water if needed.
• STEP 7.Simmer the dal for a few minutes to allow the flavors to blend.
• STEP 8.Serve hot with steamed rice or Indian breads.

Cooking Tips

• You can adjust the amount of raw mango according to your preference for tanginess.
• If raw mango is not available, you can use tamarind pulp as a substitute.
• Garnish the dal with fresh coriander leaves for added freshness.

Storage and Serving

• Leftover Ambe Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal in a microwave or on the stovetop before serving.
• Serve with steamed rice or Indian breads and enjoy!