Chana Dal Recipe- Raw Mango & Coconut Indian Snack

Last Updated on 4 months by Neha Deshmukh

Chana Dal Recipe – Raw Mango & Coconut Indian Snack

Hey everyone! Today, I’m sharing a recipe that’s a total burst of sunshine – a vibrant Chana Dal with raw mango and coconut. This isn’t just a snack; it’s a little slice of summer, a tangy-sweet treat that’s incredibly refreshing. I first made this when the mangoes started appearing at the market, and it quickly became a family favorite. It’s perfect with roti, or just enjoyed on its own when those afternoon cravings hit!

Why You’ll Love This Recipe

This Chana Dal recipe is special because it’s a delightful mix of flavors and textures. The earthiness of the chana dal is beautifully balanced by the tangy mango and sweet coconut. Plus, the quick tempering adds a lovely aromatic touch. It’s surprisingly easy to make, even on a busy weeknight, and it’s a fantastic way to enjoy seasonal mangoes.

Ingredients

Here’s what you’ll need to whip up this delicious snack:

• 1 cup Split Chickpeas (Chana Dal) – about 200g
• 2 medium Raw Mangoes
• 3-4 Green Chilies
• 2 teaspoons Sugar
• 2 tablespoons Fresh scraped Coconut
• 2 teaspoons Chopped Coriander leaves
• 1 tablespoon Oil
• 0.25 teaspoon Mustard Seeds
• 0.25 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 2 pinch Asafoetida (Hing)
• 8-10 Curry Leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Split Chickpeas (Chana Dal) – Types & Soaking

Chana dal, also known as Bengal gram, is the star of the show! You can find it at any Indian grocery store, or even in the international aisle of many supermarkets. Soaking is crucial – it softens the dal and makes it easier to grind. I usually soak mine for at least 6 hours, but overnight is even better.

Raw Mango – Choosing the Right Mango for Tanginess

The mangoes should be firm and slightly tart, not overly ripe and sweet. Look for varieties like Totapuri or Alphonso that are still a little green. The tanginess is what makes this dish sing!

Green Chilies – Adjusting the Spice Level

I like to use 3-4 green chilies for a good kick, but feel free to adjust this based on your spice preference. You can remove the seeds for a milder flavor.

Coconut – Fresh vs. Dried

Freshly scraped coconut is best, it really adds a lovely aroma. But if you can’t find it, unsweetened desiccated coconut works well too – use about 2 tablespoons.

Unique Spice Blend – Turmeric & Asafoetida

Turmeric adds a beautiful color and earthy flavor, while asafoetida (hing) adds a unique savory depth. Don’t skip the asafoetida, it really elevates the dish! It has a pungent smell, but it mellows out when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the chana dal thoroughly and soak it in plenty of water for at least 6 hours. Drain it completely once it’s softened.
2. Now, coarsely grind the soaked dal with the green chilies. You want a slightly grainy texture, so use the pulse mode on your grinder. Don’t add any water while grinding.
3. In a bowl, combine the ground dal with sugar, salt, coconut, and coriander leaves. Mix everything well.
4. Time for the tempering! Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, turmeric powder, and asafoetida. Sauté for a few seconds until fragrant.
5. Add the curry leaves and let them crisp up. Be careful, they can splatter!
6. Pour the hot tempering over the dal mixture and combine well.
7. Finally, grate the raw mango and gradually add it to the dal mixture, mixing until you reach your desired level of tanginess.
8. Serve immediately with roti or enjoy it as a refreshing snack.

Expert Tips

• Don’t overgrind the dal – a slightly coarse texture is what you’re after.
• Make sure the oil is hot before adding the mustard seeds, otherwise they won’t splutter.
• Taste as you go and adjust the sugar and mango according to your preference.

Variations

• My friend Priya loves adding a squeeze of lemon juice at the end for an extra zing.
• For a richer flavor, you can add a tablespoon of ghee to the tempering.
• My mom always adds a pinch of red chili powder for extra heat.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products (some brands add wheat flour which may contain traces).

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free!

Spice Level Adjustment – Mild to Spicy

• Mild: Use 1-2 green chilies and remove the seeds.
• Medium: Use 3-4 green chilies.
• Spicy: Use 5-6 green chilies and leave the seeds in. You can also add a pinch of red chili powder.

Festival Adaptation – Summer Special

This dish is perfect for summer festivals like Baisakhi or Vaisakhi, where mangoes are in season. It’s a light and refreshing option to balance out heavier dishes.

Serving Suggestions

• Serve warm with roti or paratha.
• Enjoy it as a standalone snack with a cup of chai.
• It also makes a lovely side dish with dal and rice.

Storage Instructions

This Chana Dal is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

How long can I soak the chana dal?

You can soak it for a minimum of 6 hours, but overnight soaking (8-10 hours) is ideal.

Can I use a food processor instead of a grinder for the dal?

A grinder works best for a slightly coarse texture. If using a food processor, pulse it carefully to avoid making a paste.

What if I don’t have fresh curry leaves?

Dried curry leaves can be used, but the flavor won’t be as strong. Use about 1 teaspoon of dried curry leaves.

Can I make this dish ahead of time?

It’s best to make it just before serving, as the mango can make it a little watery if left for too long.

How can I adjust the sweetness in this recipe?

Start with 2 teaspoons of sugar and add more to taste. The sweetness should balance the tanginess of the mango.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell, used for its digestive properties and unique flavor. You can find it in Indian grocery stores, usually in powder or crystal form.