Sanjeev Kapoor

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Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti  Recipe

Flavourful dal dumplings in rich coconut gravy.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti


  • Split Bengal gram (chana dal) soaked
    1 cup
  • Split green gram skinless (dhuli moong dal) soaked
    1 cup
  • Split pigeon pea (toor dal/arhar dal) soaked
    1 cup
  • Split red lentil (masoor dal) soaked
    1 cup
  • Fresh coconut milk
    3-4 cups
  • Ginger
    1 inch piece
  • Garlic
    10 cloves
  • Green chillies
  • Carrot grated
    1 small
  • Ajwain ke patte chopped
    8-9 for garnishing
  • Turmeric powder
    1/4 teaspo + a pinch
  • Salt
    to taste
  • Cornflour/ corn starch
    2-3 tablespoons
  • Oil
    to deep fry
  • Black cardamoms
  • Cinnamon
    2 1/2 inches
  • Cloves
  • Cumin seeds
    1 teaspoon
  • Poppy seeds (khuskhus/posto)
    3 tablespoons
  • Raw mango peeled
    5-6 slices
  • Sugar
    1 teaspoon
  • Ghee
    2 tablespoons
  • Mustard seeds
    1 teaspoon
  • Split black gram skinless (dhuli urad dal)
    1 teaspoon
  • Button red chillies (bor mirchi)
  • Asafoetida
    a generous
  • Carrot for garnish
    1 small


Step 1

Combine chana dal, moong dal, tuvar dal, masoor dal, roughly chopped ginger, 6-8 chopped garlic cloves and 3 chopped green chillies in a grinder jar. Grind into a fine paste using sufficient water and transfer into a bowl. Add carrot, ajwain ke patte, turmeric powder and salt. Mix well and add cornflour and mix again.

Step 2

Heat sufficient oil in a kadai.Apply water on your palms and divide dal mixture into equal portions shaped into small pakore. Deep-fry pakore in hot oil for 2-3 minutes. Drain on absorbent paper.

Step 3

Reheat oil and deep-fry pakore again till golden and crisp. Drain on absorbent paper and set aside.Dry roast 2 black cardamoms, 2 inches cinnamon, 4 cloves, cumin seeds and poppy seeds on low heat till fragrant. Remove from heat and grind into a fine powder.

Step 4

Add remaining broken green chillies, remaining crushed garlic cloves and a little water and grind again into a fine paste.Add ground paste to coconut milk and stir to mix. Add a pinch turmeric powder and stir again. Add raw mango slices, salt and sugar. Stir again and transfer the mixture in a deep non-stick pan. Place the pan on heat, keep stirring and bring to a boil.

Step 5

Lower heat, add pakore, stir to mix and simmer till it comes again to a boil. Switch off heat and transfer into a serving bowl. To make tempering, heat ghee in a small non-stick pan. Add mustard seeds, remaining black cardamoms, remaining cloves, remaining cinnamon and urad dal. When the seeds splutter, add button chillies and asafoetida.

Step 6

Pour tempering over pakora curry and mix. Cut 1 small carrot into long thin strips and place over curry. Garnish with a few ajwain ke patte and serve immediately.

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