Introduction
Kairichi Dal is a tangy, no-cook summer salad from Maharashtra, made with soaked chana dal (split Bengal gram), raw mango, and a flavorful tadka (tempering). It’s a cooling, protein-rich dish traditionally prepared during Gudi Padwa and hot summer days. With its crunchy texture and zesty taste, it’s both nourishing and refreshing.
Sections and Recipe Details
1. Preparing Kairichi Dal
Ingredients:
- 1 cup chana dal
- 1 small raw mango, finely grated
- 2–3 green chilies, finely chopped
- 2 tbsp fresh grated coconut
- 1 tbsp coriander leaves, chopped
- Salt to taste
For Tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 pinch asafoetida (hing)
- 6–8 curry leaves
- 1 tsp oil (preferably groundnut or sunflower)
Instructions:
Soaking the Dal:
- Wash and soak chana dal in water for 2–3 hours until slightly soft but still firm.
- Drain the water completely.
Mixing:
- Combine soaked dal with grated raw mango, green chilies, coconut, coriander, and salt.
Tempering:
- Heat oil in a small pan. Add mustard seeds.
- Once they splutter, add cumin, hing, and curry leaves.
- Pour tempering over the dal mixture. Mix well and serve.
3. Pro Tips for Perfect Kairichi Dal
- Don’t over-soak—the dal should retain some crunch.
- Adjust mango based on sourness level.
- For added aroma, garnish with lemon zest.
4. Serving Suggestions
- Serve chilled or at room temperature as a side dish or light lunch.
- Ideal during summer fasting days or festive thalis.
5. Variations of Kairichi Dal
- Add pomegranate pearls or cucumber for a fruity-crunchy twist.
- Use moong dal for a lighter variation.
6. Fun Fact
This dish is a symbol of new beginnings during Maharashtrian New Year and is often offered as naivedya (prasad).
Source: https://madhurasrecipe.com/quick-easy/kairichi-dal-marathi-recipe/