23
Aug
2017

RAW MANGO WITH CHICK PEAS

A simple dish made so famous at the Marina Beach at Chennai that it is now iconic – ‘MangaiTengaiPattaniChundal‘  yell the scores of vendors at the beach! They sell it in newspaper cones.

Ingredients:

  • Chick peas : 1 cup
  • Raw mango : 1
  • Coconut grated: 1tbsp
  • Lemon: 1
  • Turmeric powder : ¼ tsp
  • Salt to taste
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For Tempering:

  • Oil: 1 tbsp
  • Black mustard seeds : ¼ tsp
  • White urad dal : ¼ tsp
  • Chana dal : ¼ tsp
  • Asafetida powder : ¼ tsp
  • Dried red chilli: 1
  • Green chilli: 1
  • Fresh curry leaves: 2-3 stalks

Method:

  1. Soak the chickpeas for 4-5 hours in warm water and cook till they are soft and separate. Do not overcook. Keep aside.
  2. Peel and grate the mango and keep aside.
  3. Heat the oil in a wok and add the asafoetida. When it sizzles, add rest of the ingredients for tempering. When the mustard splutters, add the curry leaves. Keep a gentle flame
  4. Stir for a couple of seconds and add the cooked chickpeas. Add the salt and turmeric and stir well.
  5. Transfer to plate and add the grated mango and grated coconut. Squeeze the lemon and serve.

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