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Before you jump to Goan Khatkhate recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Reasons Why Eating Apples Is Good.
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Cornell University did a study on the impact apples have on the mind. They discovered that one of the elements in apples known as quercetin, has actually been proven to help you to protect brain cells. And of course thanks to this element in apples, they’re able to actually reduce Alzheimer’s symptoms.
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We hope you got benefit from reading it, now let’s go back to goan khatkhate recipe. To cook goan khatkhate you only need 18 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Goan Khatkhate:
- Use 150 gms Tuvar Dal / Arhar Dal-
- Prepare 150 grams Chana Dal / Bengal Gram Dal-150
- You need 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
- You need 4-5 berries of Tirphal / Timur / Sichuan Pepper
- Provide 1/2 teaspoon Pepper corns
- Prepare 1 teaspoon Cumin Seeds
- Take 1 tablespoon Coriander Seeds
- Get 8-10 Curry Leaves
- Prepare 6-7 Kashmiri Red Chillies
- Use 1 teaspoon Turmeric Powder
- You need 1 inch piece of Ginger
- Use 1/2 a freshly gratedCoconut
- Use 1 tablespoon Jaggery
- Provide 1small ime sized ball of Tamarind
- You need 4-5petals Dried Kokum
- Get to taste Salt
- Use 1 table spoon Refined Oil / Gheee
- Take As required Water
Steps to make 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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