It’s the season of mangoes and here is another tasty dish, Ambua. It is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. It pairs well with hot steamed rice.
It’s that time of the month when we learn and enjoy cooking a new dish from regional cuisine. Shhhhh Cooking Secretly Challenge group has reached the beautiful land of Himachal Pradesh now. Like any other state, they have a simple meal of lentils, vegetable, flat bread and rice on a daily basis. The food is similar to the other states of North India but here, non -vegetarian food is preferred. Thick and rich gravy with aromatic spices is used in abundance as the base of many dishes. Some of the specialities of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and chutney of til.
My partner for this month is Mayuri Patel of mayuris-jkoni.com, she is an enthusiastic person who loves to try new dishes. She has a wide range of food delicacies and bakes from India and Kenya. Do check her blog. The two secret ingredients given to me where mango and ginger, thankyou Mayuri, thoroughly enjoyed making this dish.
Ambua is a delicious sweet and sour dish from the Kangra district of Himachal Pradesh. We really enjoyed this dish. I checked in through various recipes, but no ginger was used. I have used ginger here, thus using it is optional.
ambua mango dish / himachal cuisine
Ambua
Ingredients:
- 3 mangoes
- 1 tablespoon arhar dal
- asafoetida
- 1/2 teaspoon chilly powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon methi
- 1 inch ginger grated (optional)
- 3 cloves garlic
- 1 small onion
- 1 tablespoon mustard oil
Method:
- Peel mangoes and pressure cook with dal along with a glass of water.
- Allow to cool and squeeze the pulp.
- Heat oil in a pan, add mustard seeds, as it splutters, put asafoetida and methi, after a few seconds add ginger and garlic. Saute and then put the onion pieces. Let cook for sometime until it is pink and translucent.
- Add the mixture of mango pulp and dal to it. Put salt. Let cook for 15 minutes.
- Serve hot with rice or any flatbread.
ambua mango dish/ himachal cuisine
Ambua
Ingredients
- 3 mango sweet and sour
- 1 tablespoon arhar dal
- 1 small onion cut finely
- 1 tablespoon mustard oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 2 cloves garlic
- 1 inch ginger
- 1/2 teaspoon chilly powder
- 1/2 teaspoon fenugreek (methi seeds)
Instructions
- Wash and peel the skin of mango. Put it in a bowl along with arhar dal. Add one cup water and cook it in the pressure cooker.
- Once the pressure releases, let cool, mash the mangoes and extract the pulp.
- Take oil in a pan. Make the seasoning, add the mustard seeds, as it crackles put asafoetida and turmeric powder. Next, put the methi seeds and then throw in the ginger and garlic. Saute for a few seconds.
- Add the mashed mixture to it. Put salt and simmer for fifteen minutes.
- Serve hot with rice or chapati.
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So nice to learn recipes from different regions Jayashree!
Just a handful of ingredients but the Ambua you have made out of them looks power packed with flavour!
The Ambua looks and sounds absolutely delicious! 🙂 I would love to try this out!
Mangoes and Dal – Makes an interesting combination and best use of the summer produce for an apt regional cuisine. Loved it Jayashree.
My mouth is watering here reading your recipe…awesome
Oh my! This dal is just what is prescribed for a mango lover like me. 🙂
Mango dal looks so delicious.. I simply love mango dishes.
This mango dal from Kangra sounds so flavorful Jayashree…delicious share !!
Thankyou Poonam
That is such a delicious – so many delicious flavors in there – sweet, sour and spicy. Love the addition of ginger in there. Thank you sharing this Himachal dish.
Sounds so yummy! Will try this recipe sometime, thanks for the lovely share 🙂
Would love to try this regional recipe with mango and dal soon 🙂 Thanks for sharing a small part of our cultural cuisine!
Looks delicious, mango+dal is an awesome healthy combo! Thanks a bunch for the share Jayashree:)
Hard to resist to this mango loaded dal. What a lipsmacking tangy dal, i can sit and have this dal with some rice without any guilt.
Wow so glad to get introduced to different regions and wonderful dishes. Thanks for sharing
This sounds so good. I like to eat this with hot steamed rice and chips 🙂
Such a lovely recipe. I know very less about himachal cusine. I am always keen to find new dishes to try. Can you confirm if the recipe has raw or rope mango?!
Never tried this before! Looks intriguing!!
As soon as I read the post title my mouth started watering. My MIL cooks mango dal… This looks a bit similar to that…. lovely recipe with rice.
Love the tangy combo of dal n mango.. in odia cuisine also some time raw mangoes are added to lentil based dishes…. looks so tempting Jayashree 👌
Thankyou Sasmita, good to know that.
I often make mango dal with masoor dal. This looks mouthwatering. Tangy and delicious. Lovely share 😊
Thanks Sujata, next time shall try with masoor dal.
Mouthwatering . I had tasted this very long back in my friend’s place but never tried in my kitchen. Thanks for sharing.. Will try soon !
Thanks Priya, I hope you like it.
I love all mango recipes. This one from Himachal looks so amazing. Superb share Jayashree.
Thankyou Preethi
Looks delicious and very easy to make.. going to give it a try!
Thankyou for the visit. Do give it a try and hope to see you again in my space.
Wow this is a delicious recipe. I make dal and mangoes but not like this. This is a new recipe to be tried next season. Thanks.
Thankyou Archana