Ambe daal

1. Soak the chana daal overnight. Atleast for 5-6 hours.

2. Prepare the tadka first. Take three tablespoon oil (yes need a little bit more oil to make it taste good) and heat, add rai, heeng and turmeric in that order. Once it cackles, turn off the gas and let the tadka cool down.

3. Skin the mango and grate it. Taste to get an idea of the sourness.

4. Blend the soaked chana daal, coriander, green chillies, salt and a pinch of sugar coarsely. Just give it a couple of spins so that it mixes well and you can still see the daal. You may want to blend just the coriander and green chillies first and then add the daal to give it a couple of spins.

5. Bring the daal out and mix the raw mango into it. Add grated coconut and then pour the tadka on top and mix

6. Garnish with some more grated coconut on top. Serve it as a sidedish