Comfort in every spoon 🍋✨ Say hello to Ambi Wali Dal – tangy, soulful, and straight from the heart of home-cooked goodness! This recipe brings together the tanginess of raw mango and the warmth of traditional Indian spices, creating a dish that feels like a hug in a bowl. Perfect for pairing with rice, it’s a delightful way to enjoy home-cooked comfort food.
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In a pressure cooker, add soaked dal with water, 3 cups of water, salt, turmeric, onion, and green chillies. Pressure cook till 3 whistles.
Open the cooker when the pressure is released. Add hot water if the consistency of the dal is thick; I added 1 cup. Mix it well.
Heat desi ghee in a pan. Add cumin seeds, asafoetida, garlic, curry leaves, red chilli, and degi mirch. Cook for 30 seconds.
Pour the tempering over the dal.
Garnish with green coriander leaves and enjoy with rice.
Ensure the raw mango is peeled and chopped roughly to release its tangy flavor into the dal.
Adjust the consistency of the dal by adding hot water as needed.
For a spicier version, increase the quantity of green chillies or red chilli powder.
Serve the dal hot with steamed rice for the best experience.
Can I use a different type of dal for this recipe?
While Arhar Dal is traditional for this recipe, you can experiment with other lentils like Moong Dal or Masoor Dal, but the flavor profile may differ.
How do I adjust the tanginess of the dal?
You can increase or decrease the quantity of raw mango based on your preference for tanginess.
Can I make this dal vegan?
Yes, replace desi ghee with a plant-based oil like coconut oil or sunflower oil to make it vegan.
What can I pair Ambi Wali Dal with?
Ambi Wali Dal pairs wonderfully with steamed rice, roti, or even quinoa for a healthier option.
How long can I store this dal?
You can store the dal in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
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