Name: Kairi Chi Daal / Lentil and coconut salad recipe by Anjana Chaturvedi at BetterButter
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4
Ingredients: Chana daal/bengal gram- 1 cup; Raw mango,grated - 1 cup; Green chili,chopped - 3; Ginger grated - 1.5 teaspoon; Curry leaves, chopped - 5; Dried whole red chilies- 4; Fresh coconut, grated- 1/3 cup; Fresh coriander,chopped- 3 tablespoon; Sugar- 2.5 tablespoon; Salt- to taste; Tempering/tadka-; cooking oil- 2.5 tbsp; Mustard seeds /Rai - 2 teaspoon; Cumin seeds /Jeera- 1 teaspoon; Asafoetida /hing- 1/3 teaspoon; Chili powder- 1 teaspoon; Turmeric- 3/4 teaspoon; Curry leaves - 5

ABOUT Kairi Chi Daal / Lentil and coconut salad RECIPE

Bengal gram, raw mango and coconut salad - a Maharastrian specialty. It is specially made during Marathi new year - Gudi Padwa celebration and on the day of Ganesh Visarjan.

Ingredients Serving: 4

Chana daal/bengal gram- 1 cup
Raw mango,grated - 1 cup
Green chili,chopped - 3
Ginger grated - 1.5 teaspoon
Curry leaves, chopped - 5
Dried whole red chilies- 4
Fresh coconut, grated- 1/3 cup
Fresh coriander,chopped- 3 tablespoon
Sugar- 2.5 tablespoon
Salt- to taste
Tempering/tadka-
cooking oil- 2.5 tbsp
Mustard seeds /Rai - 2 teaspoon
Cumin seeds /Jeera- 1 teaspoon
Asafoetida /hing- 1/3 teaspoon
Chili powder- 1 teaspoon
Turmeric- 3/4 teaspoon
Curry leaves - 5

Instructions

Wash and soak 1 cup chana daal in enough water for 4 hours.
Drain water and coarsely crush the daal along with green chilies(take care that we need thick and coarse daal ,so don't make a fine paste.
In a bowl, add the crushed daal, grated coconut, grated raw mango, ginger,chopped coriander, salt and sugar in a bowl and mix well.
Tempering heat oil in a small pan and add the whole red chilies and fry till they become crisp. Now remove the fried chilies from the pan and keep aside.
Add cumin and mustard seeds in the same pan, when cumin startscrackling then add asafoetida and curry leaves.
Now remove the pan from the flame and add turmeric and chili powder and immediately pour the tempering over the daal mixture and mix.
Crush the fried red chilies in small pieces and add in the daal mixture and mix well.
Serve as a snack, side dish or salad.

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