Saucepans and Spices

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Karkamb (Pandharpur) SPECIAL - BAZAR AMTI

Shilpa Anand

INGREDIENTS

  • 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 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

Fry for 4-5 mins until oil delayed 

  • Add curry leaves and kasuri methi 

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

Add hing and boiled daal

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