Summer Special Maharashtrian Kairichi Dal Salad Recipe
Image Credit: Archana's Kitchen

Mango season is upon us and we’re as excited as we are looking forward to eating lots of them. In India, the availability of mangoes – both, ripe and raw become a thing of diversity with cultures across the country incorporating the king of fruits in various native dishes. From prawn curry spiked with raw mangoes in Kerala to raw mango rice in Karnataka, raw mangoes have been known specifically to feature in savoury dishes that need a tart spike of flavour. Similarly, this recipe of a grated raw mango and chana dal salad (also known as kairichi dal) from Maharashtra, is prepared during the onset of the season when raw mangoes are available in abundance.

Typically enjoyed as a snack or eaten with a meal of bhakri, sabzi and pickles, this salad is made of coarsely ground chana dal mixed with grated coconut and a simple tempering consisting of a handful of ingredients. You could also eat this as a side with shrikhand-puri, another summer specialty. Since the key elements of the salad are meant to be raw, the only bit of ‘cooking’ that happens is when the hot oil is mixed in with the dal mixture; which means it is essential that it be heated to the right temperature for the flavours to be activated by a passive source of heat.



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  • ½ cup chana dal
  • 1 raw mango
  • 2 green chillies
  • 1 red chilli
  • ¼ cup freshly grated coconut
  • 7-10 curry leaves
  • 1 teaspoon mustard seeds
  • 1 tablespoon chopped coriander
  • Salt to taste
  • 3 tablespoons peanut oil


  • Wash and soak the chana dal in water for 60-90 minutes and drain. Peel and grate the raw mango separately and set aside.
  • Add the soaked dal to a blender jar along with the green chillies and grind into a coarse paste. Add a teaspoon’s worth of water, only if necessary.
  • Empty the contents into a mixing bowl and add the grated mango, coconut and coriander leaves and mix well. Season to taste.
  • Meanwhile, heat the oil in a small pan and add the mustard seeds and broken red chilli, to splutter. Add the curry leaves and once the oil turns aromatic, pour it over the chana dal mixture.
  • Let it sit for a couple of minutes before mixing everything thoroughly and serve at room temperature with rotis and sabzi.