The mango is indigenous to India and is considered to be India’s national fruit. It is enjoyed throughout the country in many dishes, desserts and beverages, as well as, in its pickled form (Mango Achaar).
Unripe mangoes are known as green mangoes and are equally just as delicious as their ripe counterparts. In Marathi, green mangoes are known as “kairi” and the ripe mangoes are called “amba”. My delicious Kairi ani Dalichi Koshimbir is a simple salad combining green mango with chana dal. It’s light, refreshing, simple to prepare and best of all it’s healthy!
Green mangoes are packed with Vitamin C and antioxidants. They are also very good for digestion as well.
Green mangoes are usually seasonal and found easily in most large Asian markets. Although fresh green mango works best, you can also make this dish using green papaya if you like.
KAIRI ANI DALICHI KOSHIMBIR (Green Mango & Dal Salad)
1½ cups chana dal (skinned & split Bengal gram dal)
½ cup freshly grated green mango (peeled)
¼ cup freshly grated coconut
½” piece of ginger, peeled & grated
2 tbsp toasted unsalted peanuts, coarsely ground
pinch of sugar, to taste
salt & pepper, to taste
freshly chopped cilantro leaves
For the tempering:
1 tbsp oil (vegetable or canola)
½ tsp black mustard seeds
¼ tsp cumin seeds
2-3 small green Thai chilies, split in half lengthwise (to taste)
3-4 fresh curry leaves
pinch of turmeric (haldi)
pinch of red chili powder, to taste
pinch of asafetida (hing)
Soak the chana dal in enough water to cover for 4-5 hours. Drain well and coarse grind using a food processor or blender. The coarser the ground dal, the better the texture. Do not add any water.
In a mixing bowl, combine the coarsely ground dal with the grated green mango. Then add the grated coconut along with the ginger, peanuts, sugar, salt & pepper. Mix well and set aside until needed.
In a small saucepan on medium high heat, add the oil. When hot, add the mustard seeds and allow them to splatter. Then add in the cumin seeds along with the green chilies, curry leaves, turmeric, red chili powder and asafetida. Let sizzle for about 30 seconds or so and then very carefully pour this entire hot oil mixture over the green mango and dal salad. Garnish with the cilantro leaves and serve as part of any meal.
This dish could also be made using yellow moong dal (skinned & split) instead.