Khatkhate

Name: Khatkhate
Cuisine: Goan
Ingredients: 'Masala Paste','Tamarind pulp','Fresh Coconut Grated','Dried Cancona Chillies','Turmeric Powder','Knobs of Ginger','For the Stew:','Maggi® Coconut Milk Thin','Toor Dal','Mixed vegetables','Pumpkin Dices','Carrot Dices','Curry Leaves','Tephal berries lightly crushed in a mortar and pestle','Drum Sticks','Finely chopped coriander for garnish','Palm Jaggery','Salt',

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Cuisine

Goan

Meal Course

Main Course

Delivery Friendly*

Yes

Serves

Ingredients

Masala Paste
Tamarind pulp

100 gms
Fresh Coconut Grated

4 cup
Dried Cancona Chillies

20 pcs
Turmeric Powder

2 tsp
Knobs of Ginger

2 inch size
For the Stew:
Maggi® Coconut Milk Thin

400 ml
Toor Dal

400 gms
Mixed vegetables

cut into 1 inch cubes 500 gms
Pumpkin Dices

150 gms
Carrot Dices

150 gms
Curry Leaves

30-35 no
Tephal berries lightly crushed in a mortar and pestle

15-20 no
Drum Sticks

4-5 no
Finely chopped coriander for garnish

2 tsp
Palm Jaggery

1 tsp
Salt

To taste

Prepare Khatkhate

Step 1

Prep all the cut vegetables- wash, drain and keep aside.
Step 2

Add ingredients under masala paste into a blender and blend into a smooth paste with the help of water as required. Set aside in a bowl.
Step 3

In a heavy bottom saucepan, add the lentils along with the water and pinch of turmeric. Bring to a boil.
Step 4

Skim off any foam with a slotted spoon and simmer for 30-35 mins until the lentils are cooked through. Add a little more water if the mixture becomes too thick.
Step 5

Turn the heat off and separate the stock from the dal.
Step 6

Mash the dal roughly with a potato masher and set aside
Step 7

In a kadhai, start by adding pumpkin, carrots and drumsticks and just enough water to cover them.
Step 8

Bring the vegetables to a boil, reduce to a simmer and allow to cook for 4-5 minutes before adding the rest of the vegetables (staggering the cooking of the vegetables will ensure that the softer vegetables don’t turn mushy).
Step 9

Once all the vegetables are mostly cooked, add the masala paste and mix for a few minutes until the paste turns aromatic.
Step 10

Next add in the mashed toor dal and continue cooking on medium heat.
Step 11

Now add salt, jaggery and the tephal berries and simmer for 3-4 minutes.
Step 12

Once the vegetables are cooked and the stew is thick (they should retain their texture and not turn mushy) finish with Maggi® Coconut Milk and adjust consistency according to preference.
Step 13

Garnish with freshly chopped coriander and serve.

Serving Suggestions:

*The recipes have been designed with the help of our products to retain the flavour, texture, appearance for the time of delivery (30 – 40 mins from being made to end consumer delivery). Please note that any change in ingredient (type/quantity), method of preparation and the type of packaging used will have an impact on the delivery friendliness of the recipes.