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How to make Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti - Flavourful dal dumplings in rich coconut gravy.

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

Main Ingredients : Mixed Dal, Coconut Milk (नारियल का दूध)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti
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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course Vegetarian recipes like Sarson wale Baingan, Chorchori, Mangodi Palak, Garlic Tendli.

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Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti Recipe Card

Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti Recipe

  • Mixed Dal soaked 1 cup

  • Coconut Milk 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 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

Method

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.

Also try out these recipes from Maharashtrian Cuisine like Aloo Rassedaar Vratwale, Farali Missal, Piyush, Konkani Palak Ambat.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.