You can dry roast the kurmura before using it in the Bhadang.You can also use roasted dal. If you do, add it just after the peanuts are fried.If you are not sure of how long to fry the ingredients (or are a novice cook), I would suggest that you fry each ingredient separately and add it all back together. You may have to use a wee bit more oil than usual, but you won't have to worry about over-frying or burning stuff. Do fry the ingredients on low-medium flame. In this way, all the ingredients will fry through and through. If you use a higher flame, the ingredients fry only from the outside.