Goan Khatkhate

Name: Goan Khatkhate
Yield: 5-6 servings
Ingredients: 150 gms Tuvar Dal / Arhar Dal-; 150 grams Chana Dal / Bengal Gram Dal-150; 2-3 tbsp each of Assorted Vegetables (drumsticks, peas cauliflower, carrots,radish, pumpkin,potato, french beans) peeled and chopped/ cubed into 1/2 inch pieces; 4-5 berries of Tirphal / Timur / Sichuan Pepper; 1/2 teaspoon Pepper corns; 1 teaspoon Cumin Seeds; 1 tablespoon Coriander Seeds; 8-10 Curry Leaves; 6-7 Kashmiri Red Chillies; 1 teaspoon Turmeric Powder; 1 inch piece of Ginger; 1/2 a freshly gratedCoconut; 1 tablespoon Jaggery; 1small ime sized ball of Tamarind; 4-5petals Dried Kokum; to taste Salt; 1 table spoon Refined Oil / Gheee; As required Water

Posted on March 30, 2022

Are you looking for recipe inspiration? Goan Khatkhate special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Goan Khatkhate What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Goan Khatkhate, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Goan Khatkhate delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Goan Khatkhate is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Goan Khatkhate estimated approx. 25-30 mins.

Well, this time, let's try it, and vary the Goan Khatkhate yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Goan Khatkhate using 18 ingredient type and 7 manufacturing steps. Here's how to make the dish.

A spicy and tangy Lentil and Vegetable Curry Dish popular in the Saraswat Brahmin Community in Goa. It is packed with the goodness of protein present in the Dals and vitamins, nutrients and roughage provided by the assorted Vegetables used.

Ingredients and spices that need to be prepared to make Goan Khatkhate:

150 gms Tuvar Dal / Arhar Dal-
150 grams Chana Dal / Bengal Gram Dal-150
2-3 tbsp each of Assorted Vegetables (drumsticks, peas cauliflower, carrots,radish, pumpkin,potato, french beans) peeled and chopped/ cubed into 1/2 inch pieces
4-5 berries of Tirphal / Timur / Sichuan Pepper
1/2 teaspoon Pepper corns
1 teaspoon Cumin Seeds
1 tablespoon Coriander Seeds
8-10 Curry Leaves
6-7 Kashmiri Red Chillies
1 teaspoon Turmeric Powder
1 inch piece of Ginger
1/2 a freshly gratedCoconut
1 tablespoon Jaggery
1small ime sized ball of Tamarind
4-5petals Dried Kokum
to taste Salt
1 table spoon Refined Oil / Gheee
As required Water

Steps to make a Goan Khatkhate

Wash and soak both the dals for fifteen minutes. Pressure cook adding salt and half of the turmeric till soft.

Lightly steam all the veggies with a little water till they are cooked.

Grind together the coriander seeds, tirphal, peppercorns, tamarind, dry red chillies, ginger, turmeric and coconut, adding a little water to make a smooth paste. Set aside the ready coconut-masala paste.

Now mash the cooked dals lightly with a spoon or a mathna / churner adding a little more water to make a runny consistency. Add the kokum, mix in. Add the jaggery and the cooked vegetables and mix in. PS- You might wonder why tamarind and kokum (both of which are souring agents) are used together in this recipe, well the tamarind imparts the tang to the curry and the kokum provides the reddish dark hue and a touch of extra sourness too which is balances the sweet flavours of the jaggery.

Heat ghee in a small pan, add the cumin seeds, allow them to crackle and then add the curry leaves. Mix in the ground coconut-masala paste and saute for 2-3 minutes.

Add this to the dal-vegetable mix in the cooker. Adjust the salt seasoning and the consistency of the curry by adding more water if necessary. Put the cooker back on heat without fixing the lid. Gently simmer for 2-3 minutes, stirring in between.

Take off heat. Serve topped with grated fresh coconut and chopped fresh coriander. Goes best with plain boiled rice with a dollop of ghee on top or hot polis / chapatis.

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