How to make Khadkhade -
Goan mixed vegetables - The combination of vegtables with toor dal makes this a highly nutritious and tasty preparation.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Split Pigeon Pea, Red Pumpkin
Cuisine : Goan
Course : Main Course Vegetarian
For more recipes related to Khadkhade checkout Dhansak, Elimachi Rasam, Mangalorean Toi, Dal Capsicum Sabzi . You can also find more Main Course Vegetarian recipes like Vegetable Quiche Kala Chana Coconut Curry- Sk Khazana Dahiwale Amrud Tendlya Butti
Khadkhade Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Khadkhade Recipe
Split Pigeon Pea 1/2 cup
Red Pumpkin cut into thick strips 100 grams
Carrots cut into thick strips 1 1/2 medium
French beans cut into thick strips 15
White radish cut into thick strips 1 medium
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Garam masala powder 1/2 teaspoon
Scraped coconut 1/2 cup
Salt to taste
Fresh coriander leaves chopped a few sprigs
Method
Step 1
Soak the toor dal in one and a half cups of water for half an hour. Boil it in one cup of water till half done. Drain excess liquid. Heat the oil in a non stick pan, add cumin seeds and mustard seeds.
Step 2
When they splutter, add the boiled toor dal, red pumpkin, carrots, French beans and radish. Mix well. Add the turmeric powder, red chilli powder, garam masala powder, coconut and salt. Stir well.
Step 3
Add a little water, mix well and cook till vegetables are done. Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 1157 Kcal
Carbohydrates : 97.6 gm
Protein : 31.8 gm
Fat : 70.9 gm
Other : 0
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