Kairi Chi Daal / Lentil Salad
Bengal gram,raw mango and coconut salad-a Maharastrian speciality
- Prep time
- 15 min
- Cook time
- 2 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Bengal gram/ Chana daal
- 1 cup raw mango (grated)
- 3 green chilies
- 1.5 tso ginger (grated)
- 5 curry leaves
- 4 dried whole red chilies
- 1/3 cup fresh coconut (grated)
- 3 tbsp Fresh coriander
- 2.5 tbsp Sugar
- to taste Salt
- 2.5 tbsp Cooking oil
- 2 tsp Mustard seeds
- 1 tsp Cumin seed/ Jeera
- 1/3 tsp Asafoetida
- 1 tsp Red chili powder
- 1/2 tsp Turmeric
- 8 Curry leaves
Instructions
- 1
Wash and soak 1 cup chana daal in enough water for 4 hours.
- 2
Drain water and coarsly crush the daal along with green chilies(take care that we need thick and coarse daal ,so don’t make a fine paste)
- 3
In a bowl add the crushed daal, grated coconut, grated raw mango, ginger,chopped coriander, salt and sugar in a bowl and mix well.
- 4
tempering-heat oil in a small pan and add the whole red chilies and fry till they become crisp.Now remove the fried chilies from the pan and keep aside.
- 5
Add cumin and mustard seeds in the same pan,when cumin start crackling then add asafoetida and curry leaves.
- 6
Now remove the pan from the flame and add turmeric and chili powder and immediately pour the tempering over the daal mixture and mix.
- 7
Crush the fried red chilies in small pieces and add in the daal mixture and mix well.
- 8
Serve as a snack,side dish or salad.