White Rice in a pool of Dalithoy topped with Ambuli Nonche /Raw Mango Pickle
Pressure cook toor dhal . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick )
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well
Ambuli Nonche ( Raw Mango Pickle Amchi style )
Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture ) ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...
Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...
After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...
Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool
Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it
Then add the mustard seeds and grind to a coarse powder ..
Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar .
Note : This pickle can be stored for about an year ..provided done carefully .