This is an easy to make, irresistible “green “ recipe to make the next time you have fresh raw green mangoes and fresh tender green chickpeas on hand. Chickpea and it’s tender green version are a great source of protein to add to any veggie diet. Add to that the tangy taste of fresh raw mango, you have a winning combination.
Growing up, I remember going to the local market and bringing home small shrubs sprouting fresh green chana and how over casual conversations, we would shell them from the pods and eat them for a great evening snack. This is recipe we learned from my mom’s older sister and is well worth keeping.
1 cup shelled green tender chickpeas
1 cup small raw mango cubes
4-5 strings of Cilantroe
½ cup grated coconut
3 slit green chillies
1” fresh ginger
String of curry leaves, pinch of hing, Mustard seeds, urad dal and chana dal and oil for seasoning
Salt to taste
Method: Season the mustard seeds, urad dal and chana dal till the dal is golden brown. Then add the grated coconut, fresh ginger pieces and the green mango pieces. In a blender, add the shelled chickpeas and cilantroe. Grind all the ingredients into a coarse paste. Add salt to taste. Tastes great to dip with any appetizer!