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