Karkamb (Pandharpur) SPECIAL - BAZAR AMTI

Indian RecipesMaharashrtrian foodCurrieslentils/dalsVegetarian recipesindian vegan recipesVegan Recipes
Written By Shilpa Anand
Screen Shot 2021-09-23 at 7.32.25 PM.png
Screen Shot 2021-09-23 at 7.32.19 PM.png

INGREDIENTS

½ cup tuvar dal ¼ cup masoor dal ¼ cup yellow moong dal 1 Dry  coconut ,roasted and browned2medium Onion, chopped 2 Tomato ,chopped10-12 garlic cloves 1inch ginger 1tsp Peanut powder

  • ½ cup tuvar dal 

  • ¼ cup masoor dal 

  • ¼ cup yellow moong dal 

  • 1 Dry  coconut ,roasted and browned

  • 2medium Onion, chopped 

  • 2 Tomato ,chopped

  • 10-12 garlic cloves 

  • 1inch ginger 

  • 1tsp Peanut powder

1tsp Sesame seed powder 1tsp Mustard seeds 1tsp Cumin seeds Few Curry leaves 1-2 tbsp  Shilpas Masala mill kitchen king Masala 1-2 tsp  Shilpas Masala mill special garam masala 1-2 tsp  Shilpas Masala mill Kashmiri chilli powder1-2 tsp Shilpas Masala mill  everyday masala  1tsp kala masala ( Goda + kanda lasun) ¼ tsp Turmeric powder OIL Salt to taste Little jaggery Hing ½ tsp kasuri methi Coriander leaves for garnish INSTRUCTIONS grind together the roasted dry coconut and ginger , garlic to a paste Grind  the onion and tomato to paste form Pressure cook the daals and keep it for use later Heat oil in a kadhai Add mustard and cumin seeds Add blended onion tomato and fry well Add the coconut paste and fry for few more minutes

  • 1tsp Sesame seed powder 

  • 1tsp Mustard seeds 

  • 1tsp Cumin seeds 

  • Few Curry leaves 

  • 1-2 tbsp  Shilpas Masala mill kitchen king Masala 

  • 1-2 tsp  Shilpas Masala mill special garam masala 

  • 1-2 tsp  Shilpas Masala mill Kashmiri chilli powder

  • 1-2 tsp Shilpas Masala mill  everyday masala  

  • 1tsp kala masala ( Goda + kanda lasun) 

  • ¼ tsp Turmeric powder 

  • OIL 

  • Salt to taste 

  • Little jaggery 

  • Hing 

  • ½ tsp kasuri methi 

  • Coriander leaves for garnish 

INSTRUCTIONS 

  • grind together the roasted dry coconut and ginger , garlic to a paste 

  • Grind  the onion and tomato to paste form 

  • Pressure cook the daals and keep it for use later 

  • Heat oil in a kadhai 

  • Add mustard and cumin seeds 

  • Add blended onion tomato and fry well 

  • Add the coconut paste and fry for few more minutes

Screen Shot 2021-09-23 at 7.32.04 PM.png

Fry for 4-5 mins until oil delayed 

  • Add curry leaves and kasuri methi 

  • Add all powdered masalas and fry well ( oil separates )

Screen Shot 2021-09-23 at 7.32.08 PM.png

Add hing and boiled daal

Screen Shot 2021-09-23 at 7.32.11 PM.png

Mix well 

  • Add hot water if needed to suit the consistency required

  • Add the peanuts, jaggery  and sesame seeds powder 

  • Simmer for 5-7 mins 

  • Adjust seasoning 

  • That’s it , it’s ready

  • I’ve served it with jowar bhakri and bharli karli ( stuffed karelas) with raw onions and lemon

Screen Shot 2021-09-23 at 7.32.44 PM.png
Screen Shot 2021-09-23 at 7.32.49 PM.png
 
Shilpa Anand
Previous

KOLKATA STYLE SPICY ANDA GHUGNI
Next

ROTI JALA AND CURRY CHICKEN