In Maharashtra Haldikunku is performed in the month of Chaitra as per Hindu calender. Amba dal & Panhe are served on this occasion with flowers!!
Ingredients for Amba dal :
Chana Dal ( chickpea ): 2 Cups
Grated green mango : 1 cup ( choose Totapuri green mango which is not very sour )
green chilli paste : 2 tsp
Curry leaves : 10-12
Salt : 1 tsp or as per taste
Sugar : 1/2 tsp
Chopped coriander : handful
Vegetable oil : 4 tbsp
Mustard seeds : 1 tsp
Cumin seeds : 1/2 tsp
Hing : 1 tsp
Turmeric powder : 1/2 tsp
green chilli paste : 2 tsp
Curry leaves : 10-12
Salt : 1 tsp or as per taste
Sugar : 1/2 tsp
Chopped coriander : handful
Vegetable oil : 4 tbsp
Mustard seeds : 1 tsp
Cumin seeds : 1/2 tsp
Hing : 1 tsp
Turmeric powder : 1/2 tsp
Recipe :
1. Soak chana dal in water for 4-5 hours. Drain the water. Grind the soaked dal coarsely.
2. Add green chilli, grated green mango & salt in the ground chana dal. Mix properly. Keep aside.
3. Add oil in a thick bottom pan.When oil becomes hot add mustard seeds, cumin seeds, turmeric powder & hing one by one. Add curry leaves.
5. Let it cool. Then add in the chana dal mixture. Mix everything properly.
6. Add coriander leaves & mix.
3. Add oil in a thick bottom pan.When oil becomes hot add mustard seeds, cumin seeds, turmeric powder & hing one by one. Add curry leaves.
5. Let it cool. Then add in the chana dal mixture. Mix everything properly.
6. Add coriander leaves & mix.
Amba dal is ready.
Ingredients for Panhe :
Green mango pulp : 1 cup ( choose Totapuri green mango which is not very sour )
I took 2 totapuri green mangoes.
Jaggery ( gul ) : 1 cup ( finely chopped)
Salt : 1 tsp or as per taste
Cardamom powder : 1 tsp
Saffron threads : 10-12 threads
Salt : 1 tsp or as per taste
Cardamom powder : 1 tsp
Saffron threads : 10-12 threads
Recipe :
1. Remove the skin of green mangoes. Soak the saffron threads in 1 tsp of hot water.
2. Take the mangoes in a vessel. Add jaggery in the same.
3. Pressure cook the mango jaggery mixture for 3 whistles.
4. Let it cool. Remove the seeds of mango. grind the mango pulp with jaggery to fine paste.
5. Add cold water & adjust the consistency like sharbat or as you like. Add more jaggery if required.
6. Add cardamom powder, soaked saffron in the above mixture.
7. Mix everything properly.
Enjoy Amba dal & flavourful cool panhe !!
3. Pressure cook the mango jaggery mixture for 3 whistles.
4. Let it cool. Remove the seeds of mango. grind the mango pulp with jaggery to fine paste.
5. Add cold water & adjust the consistency like sharbat or as you like. Add more jaggery if required.
6. Add cardamom powder, soaked saffron in the above mixture.
7. Mix everything properly.
Enjoy Amba dal & flavourful cool panhe !!
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