KAIRICHI DAL

                          

Kairichi dal is a traditional salad from the Maharashtrian cuisine. Kairichi or Ambe means raw mango and it is mainly prepared during chaitra month as an offering to goddess Parvati,to invoke her and seek her blessings.When I tasted this dish,I could draw similarity between this dal and Kosambari,from my cuisine. Both the dishes are soaked lentil based preparations with slight variation. In Kosambari,  soaked whole lentils is used,where as in this preparation, it is coarsely ground. Anyways,I thoroughly enjoyed kairichi dal with plain rice.

 

 

INGREDIENTS :

BENGAL GRAM DAL-  3 TBSP

RAW MANGO GRATINGS- 3 TBSP

COCONUT GRATINGS- 11/2 TBSP

SALT TO TASTE

GREEN CHILLIES- 2 

GINGER- 1/2 inch

SUGAR- 1 TSP

FOR TEMPERING :

 

OIL- 3 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

RED CHILLIES- 2

ASAFOETIDA- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

PROCEDURE :

1. Wash and soak bengal gram dal in water for 3-4 hours. After it has softened,drain the water completely. 

2. In a mixer jar,take soaked gram dal,ginger pieces and chopped green chillies and grind to coarse paste.

3. Transfer the ground paste to a wide container. Add coconut gratings, mango gratings,salt and sugar and mix well.

4. Prepare the seasoning with the ingredients cited in the column.

 

5. Pour the seasoning over the paste and mix well and serve.  

6. Garnish with chopped coriander leaves.