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, 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 cuisine/ himachal cuisine
ambua mango dish / himachal cuisine



  • 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


  1. Peel mangoes and pressure cook with dal along with a glass of water.
  2. Allow to cool and squeeze the pulp.
  3. 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.
  4. Add the mixture of mango pulp and dal to it. Put salt. Let cook for 15 minutes.
  5. Serve hot with rice or any flatbread.
ambua mango dish / himachal cuisine
ambua mango dish/ himachal cuisine


Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice. 

Course lunch ideas, Main Course, Side Dish
Cuisine Himachal Pradesh, Indian, summer treats, Vegan,
Keyword ambua, himachal pradesh cuisine, mango recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author jayashree


  • 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)


  1. 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.

  2. Once the pressure releases, let cool, mash the mangoes and extract the pulp. 

  3. 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. 

  4. Add the mashed mixture to it. Put salt and simmer for fifteen minutes.

  5. Serve hot with rice or chapati.

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If you ever recreate this dish, do tag me on Instagram @foodiejayashree, would love to see your creation.

Ambua mango dish/ Himachal cuisine

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  1. 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.

  2. 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?!

  3. 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.

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