How to make Ambe Dal - SK Khazana -

You must make this during the mango season – it is simply delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mango (कच्चा आम), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

For more recipes related to Ambe Dal - SK Khazana checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Apple Pickle Roasted Peanut Chutney North Indian Brinjal Pickle Haldi aur Mirch ka Achar

Ambe Dal - SK Khazana

Ambe Dal - SK Khazana Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 2-2.30 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Ambe Dal - SK Khazana Recipe

  • Raw mango peeled and grated 1 medium

  • Split Bengal gram (chana dal) 1 cup

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 2-3

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves 10-05

  • Turmeric powder 1/2 teaspoon

  • Castor sugar (caster sugar) 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh coriander sprigs


Step 1

Take Chana Dal in a large bowl and wash it a couple of times. Add freshwater and soak for 2-3 hours.

Step 2

Drain the dal and put it into a blender jar. Add ginger and green chillies and grind to a coarse paste. Transfer the paste into a bowl.

Step 3

To make the tempering, heat oil in a non-stick pan. Meanwhile, add raw mango to the dal mixture and mix well.

Step 4

Add mustard seeds to the hot oil and let them splutter. Add asafoetida and reduce the heat.

Step 5

Add curry leaves and switch the heat off. Add turmeric powder in the pan and mix well. Add the tempering to the dal mixture and mix well.

Step 6

Add castor sugar and salt, mix well. Add coriander leaves and mix till well combined. Let it rest for 30-45 minutes.

Step 7

Transfer into serving bowls, garnish with coriander sprigs and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.