Kairi Chi Daal / Lentil and coconut salad

Anjana Chaturvedi
Anjana Chaturvedi|
Last updated on Jan 10th
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.
  • Prep Time15Minutes
  • Cooking Time2Minutes
  • Serves4people

Recipe 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

Recipe Preparation

  1. Wash and soak 1 cup chana daal in enough water for 4 hours.
  2. 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.
  3. In a bowl, add the crushed daal, grated coconut, grated raw mango, ginger,chopped coriander, salt and sugar in a bowl and mix well.
  4. 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.
  5. Add cumin and mustard seeds in the same pan, when cumin startscrackling then add asafoetida and curry leaves.
  6. Now remove the pan from the flame and add turmeric and chili powder and immediately pour the tempering over the daal mixture and mix.
  7. Crush the fried red chilies in small pieces and add in the daal mixture and mix well.
  8. Serve as a snack, side dish or salad.
My Tip: *If raw mango/Kairi is not available then can substitute it with lemon juice