SUMMER SNACKS ...
Mango season is on! Eat the fruit or drink up the juice or grate it raw and eat with channa dal (Bengal gram) as a snack , the versatile mango never fails the taste buds ...... 

Maharashtrian Ambyachi Daal ( Raw Mango with Channa Daal - Bengal Gram )

INGREDIENTS

* Raw Mangoes - 2 to 3 small / medium 

* Channa Daal ( Bengal Gram Dal ) - 1 Katori /cup

* Green Chillies - 4 to 5 
* Gingerpaste - 1 tsp

For Seasoning 
* Mustard seeds - 1/2 tsp  

* Hing - ( Asafoetida) - a pinch 

* Dry Red chillies - 3 
* Cumin seed - 1/2 tsp 
* Kadi patta (curry leaves) - a few 

Garnishing
*Fresh grated coconut - 1 tbsp 

* Coriander leaves - a few 

METHOD

1. Soak the Channa daal for 5 to 6 hours. 

2. Peel and then grate the raw mango. ( Keep aside 1/2 the quantity of grated raw mango to add later to the coarsely ground mango and channa daal ).

3. In a mixer add the soaked dal, grated raw mango, ginger paste, green chillies, salt and grind coarsely.

4. Then add the other 1/2 of the grated raw mango that is kept aside 

5. Mix well 

6. Add sugar if mango is too sour 

SEASONING

1. Heat 1 tbsp oil and add cummin seed, dry red chillies, curry leaves, turmeric and asafoetida

2. Pour on the mango and daal mixture  and mix well

GARNISHING

Garnish with freshly grated coconut and coriander leaves.

Serve Cold . ( Eat as an afternoon snack or with a meal )