Kairi Daal is a famous Maharashtrian dish made using kairi i.e. raw mango and chanaa daal. This is a very simple, yet delicious dish requiring very less time to prepare!
This is a dish prepared specially during Haldi Kunku functions in the Chaitra Maas. Chaitra is the first month as per the Marathi calendar and marks the onset of spring. It falls in months of March – April as per the Gregorian calendar.
Many Haldi Kunku functions are held in this month in Maharashtra, where Turmeric (haldi) and Kunku (vermilion) are applied on the foreheads of the visiting ladies and they are served a snack of this Kairi Daal, along with some refreshing Kairi Panhe!
Raw mango provides us with lots of nutrition and it’s juice is said to be quite effective against dehydration! Chanaa daal, the other main ingredient in this dish too has a high protein content apart from it’s many other health benefits!
When both, the raw mango and Chanaa daal are combined together, we get an absolutely delicious dish which is very high on the health quotient too!
Prep Time : 20 min
Serves : 3
Cup Used : 200 ml
- 1/2 cup Chanaa Daal
- 2 Green Chillies
- 3/4 cup Grated Raw Mango …. To be adjusted as per sourness
- 1/4 cup Fresh Grated Coconut
- 1/4 cup Chopped Coriander Leaves
- Salt to taste
For The Tempering :
- 2 tsp Oil
- 3/4 tsp Mustard Seeds
- 1/2 tsp Turmeric Powder
- To make Kairi Daal, soak the chanaa daal in clean water for about 3 hours.
- After the said time, rinse the daal well and drain out all the water.
- Grind it together with the green chillies to a coarse paste without adding any water just giving a single pulse at a time.
- Peel the raw mango and grate it and set aside till further use.
- Transfer it to a mixing bowl and add the grated coconut, chopped corriander leaves and salt to taste.
- Heat a small kadhai for the tempering and add oil to it.
- Add the mustard seeds and as soon as they splutter, add the turmeric powder.
- Pour this tempering over the prepared mixture and mix well.
- Serve this delicious Kairi Daal with a refreshing Kairi Panhe (Raw Mango Juice) by the side!
The raw mango used in this recipe is of Totapuri variety, which is generally not too sour. If using a very sour raw mango, then the quantity to be used for this dish should be adjusted and reduced accordingly. The overall taste of this dish should be slightly tangy and savoury!