Healthy Foodist
KAIRICHI DAL (RAW MANGO SALAD)
Difficulty:
Preparation Time:
4 hours (soaking time)
Cooking Time:
15 mins
Total Time:
4 hours 15 mins
Servings:
4
Here’s to another Raw Mango recipe, a traditional, refreshing and piquant Raw Mango Salad, also known in Marathi as ‘Kairichi Dal’. This recipe is a quintessential part of the Maharashtrian menu during early summers, typically in Chaitra, the first month of Marathi New Year, which falls around March-April. This is the time when market is flooded with fresh gigantic raw mangoes and there are some amazing recipes to make out of it such as the Aam Panna (Kairi Panha), Kairi Takku and many more.
Few of the many reasons one should have this amazing seasonal super fruit is it protects one from intense heat, dehydration by stopping excessive loss of sodium chloride and iron from the body. They are also packed with Vitamin C along with Vitamin A, Calcium and Magnesium.
This recipe of Kairichi Dal makes use of Chana Dal or Split Chickpeas. They are a great source of protein and energy, besides being beneficial for all the weight watchers and people with diabetes and high BP. This tangy tasting Raw Mango Salad is full of nutrition and definitely a must try during summers.
Ingredients:
- 1 cup chana dal
- 2 green chillies
- ½ - ¾ cup grated raw mango
- Salt, to taste
- 2 tablespoon chopped coriander
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 7-8 curry leaves
- ½ teaspoon asafoetida
- ½ teaspoon turmeric
Direction:
- Start off by washing one cup Chana Dal 2-3 times and then soaking it in enough water for around 4 hours.
- Once the dal is soaked and gets almost double in size, drain out all of the water.
- Add soaked dal into a mixer grinder.
- Also add pieces of 2 green chillies and grind coarsely without adding any more water into it.
- Transfer it to a bowl. Then add around ½ to 3/4th cup grated raw mango (adjust quantity depending on the sourness you prefer).
- Also add salt as per taste and finely chopped coriander leaves. Give everything a good mix and keep aside.
- For the tempering, head a tablespoon of oil in a pan. Add 1 teaspoon mustard seeds. Once it starts to crackle, add curry leaves, asafoetida and turmeric. Let it sizzle for a few secs before turning off the flame.
- Once the tempering is slightly cooled, pour it over the dal mixture. Mix everything well and refrigerate for few minutes before serving.
- This super nutritious, protein rich seasonal recipe of Raw Mango Dal or Kairichi Dal is a great substitute of salads alongside your main meals.
