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
• 100gms freshly grated coconut
• 1” piece of ginger
• 10 dried kashmiri chillies (or any mild variety of dried chilli) soaked in warm water for 10mins
• 10 black peppercorns coarsely crushed
• ½ tsp turmeric powder

Steps

1. 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 30-35 mins until the lentils are cooked through. Add a little more water if the mixture becomes too thick.
2. 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.
3. In a wet grinder blend the coconut paste ingredients to a fine thick paste with the help of a little water.
4. 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.
5. 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.