Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti Flavourful dal dumplings in rich coconut gravy This recipe is from FoodFood TV channel By Sanjeev Kapoor 07 Jul 2014 in Recipes Veg New Update Main Ingredients Mixed Dal, Coconut Milk Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti 1 cup Mixed Dal 1 cup Coconut Milk 1 cup Split pigeon pea (toor dal/arhar dal),soaked 1 cup Split red lentil (masoor dal),soaked 3-4 cups Fresh coconut milk 1 inch piece Ginger 10 cloves Garlic 5 Green chillies 1 small Carrot,grated 8-9 for garnishing Ajwain ke patte,chopped 1/4 teaspo a pinch Turmeric powder to taste Salt 2-3 tablespoons Cornflour/ corn starch to deep fry Oil 4 Black cardamoms 2 1/2 inches Cinnamon 7 Cloves 1 teaspoon Cumin seeds 3 tablespoons Poppy seeds (khuskhus/posto) 5-6 slices Raw mango,peeled 1 teaspoon Sugar 2 tablespoons Ghee 1 teaspoon Mustard seeds 1 teaspoon Split black gram skinless (dhuli urad dal) 5 Button red chillies (bor mirchi) a generous Asafoetida 1 small Carrot,for garnish Method 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. #Cornflour/ corn starch #Poppy seeds (khuskhus/posto) #Green chillies #Salt #Split black gram skinless (dhuli urad dal) #Oil #Asafoetida #Fresh coconut milk #Cloves #Cumin seeds #Cinnamon #Turmeric powder #Ginger #Black cardamoms #Ghee #Mustard seeds #Garlic #Button red chillies (bor mirchi) #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article