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.

Main Ingredients : Split Bengal gram (chana dal), Split green gram skinless (dhuli moong dal)

Cuisine : Delhi

Course : Snack

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Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti

Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti Recipe - how to make Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti)


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Split Bengal gram (chana dal) soaked1 cup

  • Split green gram skinless (dhuli moong dal) soaked1 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 5

  • 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 4

  • Cinnamon 2 1/2 inches

  • Cloves 7

  • 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) 5

  • 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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