Kairichi Dal
Kairichi dal is a very easy to make and tasty recipe. Kairichi means made from raw mango and dal means split lentil. We use Bengal gram dal for this recipe. This can be eaten on its own. It is similar to hummus so can be served as a spread with crackers or toasted pita wedges. It makes a great dip for the Crudités platter.
Preparation time :
4 - 5 Hours
Cooking time :
5 minutes
Total time :
Serves :
4
Ingredients
Bengal Gram Dal 1
Raw Mango (Grated) - 2/3 up)
Green Chillies - 2
Ginger (Chopped) - 1 teaspoon
Curry Leaves - 10
Coriander (Finely Chopped) - 1 tablespoon (for garnish)
Salt - 1 teaspoon
Sugar - 1 teaspoon
Oil - 1 tablespoon
Brown Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Asafoetida - 1 pinch
Kairichi dal
Kairichi dal
Directions
Soak dal for 4-5 hours. Drain water.
Transfer dal, green chillies and ginger to the food processor.
Grind using a food processor. The mixture should have a coarse consistency.
Transfer into a bowl of a medium size.
Add grated raw mango, salt and sugar. Keep aside.
For the tempering, heat oil in a small pan. Add mustard seeds and cumin seeds. Let them crackle. Then, add curry leaves, turmeric powder and Asafoetida.
Then immediately add tempering to the dal mixture and mix well.
Garnish with coriander and it's ready to serve.
Assembly
Serving Suggestions
Some typical accompaniments are sprouted whole black chana, cucumber and melon wedges. I have served Kairichi Dal using Chef's mould on a bed of cucumber slices topped with sprouted black chana and used water melon and Cantaloupe melon balls as accompaniments to add additional colour and flavour.