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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.
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