Traditional Ambe Dal

During the month of Chaitra, there is a traditiona of celebrating Haldi-kunku in Maharashtrian homes. And during this Haldi kunku, Ambe Dal and Panhe is served.  My diary features this traditional recipe of Ambe Dal. I do not have any photograph of this currently, however will upload soon.

To make Ambe dal, you need

1 cup Chana Dal

Hashes of one raw mango

A cup of grated fresh coconut

Green Chilies paste to taste

Chopped Coriander leaves

Sugar to taste

Salt to taste

For tempering you need,

3-4 tablespoons of Oil

mustard Seeds

Hing,

Turmeric Powder

You have to soak chana dal overnight in water before you start making Ambe Dal.

Grind Chana Dal coarsely and add the balance ingredients except tempering. Mix everything.

For tempering heat oil in a kadai and add tempering ingredients. Pour it on the Ambe Dal and mix.

Ambe Dal is ready to serve.

Serve it with Mango Panhe.

Mango Pickle

During Summer season, you get good mangoes and this is one of the finest recipe of making pickle I found in my diary.

To make Mango pickle you need 
1 Kg. raw mangoes
100 gm red chilly powder
1 cup mustard powder
2 teaspoon mustard seeds
1/2 cup fenugreek seeds
2 teaspoons turmeric powder
1 1/2 cup salt (Dry roasted)
1 tablespoon Hing 
2 cups Vegetable oil

To start with, cut  mangoes in small square blocks. Heat 2 tablespooon of Oil in a pan and add
fenugreek seeds. Saute it for 10-15 minute and make fine powder. 

Then heat 2 cups oil in a pan and add mustard seeds and turmeric to it. Keep it aside for cooling

Mix together red chilly powder, methi powder and mustard powder in a bowl. Pour cool oil tempering on it and again mix it. Add raw mango pieces to the masala. At the end add salt to it and mix.

Transfer the pickle into glass bottle. Pour thin layer of salt over it.  This will last for almost a year. 



Image Source : Wikipedia