Indulge in the tangy and comforting flavors of Ambi Wali Dal, a traditional Indian lentil dish made with raw mangoes. This soulful recipe combines the creamy texture of Arhar Dal with the zesty kick of raw mango, creating a unique and delightful culinary experience. Perfect for a hearty lunch or dinner, Ambi Wali Dal is easy to prepare in a pressure cooker and is sure to become a family favorite. Packed with essential nutrients and...
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In a pressure cooker, add the soaked dal with its water, 3 cups of water, salt, turmeric, chopped onion, and green chillies.
Pressure cook until you hear 3 whistles.
Open the cooker once the pressure has been naturally released.
If the consistency of the dal is too thick, add hot water to adjust. Mix well.
Heat desi ghee in a pan.
Add cumin seeds, asafoetida, chopped garlic, curry leaves, red chilli, and degi mirch.
Cook for 30 seconds.
Pour the tempering over the dal.
Garnish with fresh green coriander leaves.
Serve hot with rice.
Ensure the raw mango is raw and tangy for the best taste.
Adjust the quantity of green chillies according to your spice preference.
Ensure the raw mango is ripe and tangy for the best taste.
Soaking the dal beforehand helps in faster cooking and better texture.
Can I make this recipe without a pressure cooker?
Yes, you can cook the dal in a regular pot. However, it will take longer to cook until the dal is soft and well-cooked. Make sure to keep adding water as needed.
Can I use a different type of lentil?
While Arhar Dal is traditionally used in this recipe, you can experiment with other lentils like Toor Dal or Masoor Dal, but the taste may vary slightly.
How do I store leftover Ambi Wali Dal?
Store the leftover dal in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.
Can I freeze Ambi Wali Dal?
Yes, you can freeze the dal in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Is there a vegan alternative for desi ghee?
Yes, you can use any plant-based oil like coconut oil, sunflower oil, or olive oil as a substitute for desi ghee in the tempering process.
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