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कैरीची डाळ/आंब्याची डाळ

चैत्र महिन्यात हळदी कुंकवाला केली जाणारी कैरीची डाळ आणि पन्ह याची चव न विसरण्यासारखी आहे.
देवीची आरास बनवतात आणि डाळ, पन्ह, आणि केलेला गोड पदार्थाचा नेवेद्य दाखवतात.

भारतात कच्च्या कैरीला चांगला आंबटपणा असतो पण अमेरिकेत मिळणाऱ्या कैरीला आंबटपणा खुपच कमी असतो त्यामुळे कैरीबरोबरच लिंबु देखील पिळायला लागते. ह्या डाळीला कुणी कैरीची डाल तर कुणी आंब्याची डाळ असही म्हणतात.

साहित्य 
१ कप चणा/हरबरा डाळ 
१ कप कैरीचा कीस 
२-३ हिरव्या मिरच्या(वाटुन घ्या)
मीठ चवीप्रमाणे 
१ टीस्पून साखर 
२ टेबलस्पुन बारीक चिरलेली कोथिंबीर 
लिंबाचा रस चवीप्रमाणे(कैरी आंबट नसल्यास लिंबू रस लागेल)
फोडणीसाठी साहित्य 
३ टेबलस्पुन तेल 
चिमुटभर हिंग 
१/२ टीस्पुन मोहरी 
१/४ टीस्पुन हळद 

कृती 
प्रथम कढल्यात तेल गरम करून त्यात मोहरी, हिंग, हळद घालुन फोडणी करावी. फोडणी संपुर्ण गार होऊ द्यावी. 
चण्याची डाळ रात्रभर पाण्यात भिजत घालावी व दुसऱ्या दिवशी सर्व पाणी काढून टाकावे. मिक्सर मध्ये किंवा फुड प्रोसेसर मध्ये भरड वाटुन घ्यावी. वाटलेल्या डाळीत मीठ, साखर, मिरच्यांचा ठेचा, लिंबाचा रस(वापरत असल्यास, साधारण एका लिंबाचा रस लागेल . चवीप्रमाणे कमी जास्ती वापरावा), कैरीचा कीस, कोथिंबीर व  गार झालेली फोडणी घालावी आणि एकत्र करावे. चव घेऊन बघा, डाळीला आंबट चव आली पाहिजे. आता चवीप्रमाणे मीठ, आंबट, तिखट वाढवू शकता.



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