Goan Khatkhate

Ingredients:

125gms toor dal

125gms channa dal

900mls water

Pinch of turmeric

150gms potato cut into cubes and par boiled

3 drumsticks trimmed and peeled

80gms carrots peeled and cut into cubes

200gms green beans trimmed and halved

2 tbsp. vegetable oil

1 tsp. cumin seeds

12-15 curry leaves

1 heaped tsp. coriander powder

1 tbsp. jaggery

1 tsp. tirphal berries (Sichuan pepper) coarsely crushed

4-5 dried kokum petals

For the coconut paste;

100gms freshly grated coconut

1” piece of ginger

10 dried kashmiri chillies soaked in warm water for 10mins

10 black peppercorns coarsely crushed

½ tsp turmeric powder

Method:

In a heavy bottom saucepan, add the lentils along with the water and pinch of turmeric. Bring to a boil. Skim off any foam with a slotted spoon and simmer for 30-35mins until the lentils are cooked through. Add a little more water if the mixture becomes too thick.

Turn the heat off and separate the stock from the dal. Mash the dal roughly with a potato masher and set aside. While the stock is still warm add the kokum petals to it and mix in to help release their colour and flavour.

In a wet grinder blend the coconut paste ingredients to a fine thick paste with the help of a little water.

In a heavy bottom sauce pan heat the oil, add cumin seeds and let them sizzle for 10-12seconds. Add the curry leaves letting them splutter; followed by the coconut paste. Fry the paste on medium heat for 3-4 minutes stirring and making sure to scrape off the bottom. Add the cooked mashed dal and fry on a medium heat continuously. Now add coriander powder, jaggery, tirphal berries, salt and the dal stock with the kokum petals. Stir well and add the carrots and beans. Bring to a boil and simmer for 10-12 mins. At this stage add the potatoes and the drumsticks and continue to simmer the gravy for 8-10 minutes stirring every few minutes making sure it doesn’t stick to the bottom of the pan.

Ready to eat khatkhate with Rice….!