Goan Khatkhate

Lentil and vegetable curry made in Goan style with spices and coconut.


  • 125 grams toor dal
  • 200 grams green beans, trimmed and halved
  • 80 grams carrots, peeled and cubed
  • 150 grams potato, par boiled and cubed
  • 1 teaspoon tirphal berries / Sichuan pepper, coarsely crushed
  • 3 drumsticks, trimmed and peeled
  • 2 tablespoons Oil
  • 1 teaspoon cumin seeds
  • Curry leaves - few
  • 4 dried kokum petals, soaked in warm water
  • 2 teaspoons coriander powder
  • 1 tablespoon jaggery
  • Pinch of turmeric
  • 125 grams channa dal

For paste

  • 100 grams Coconut, grated
  • 1/2 teaspoon turmeric powder
  • 1 ginger, inch long
  • 10 dried kashmiri chillies
  • 10 black peppercorns, coarsely crushed


  1. Grind coconut along with ginger, dried chillies, peppercorns and turmeric powder to coarse paste. Keep aside.
  2. Pressure cook lentils along with water till cooked. Add salt and turmeric powder to dal. Mash roughly. Keep aside.
  3. Heat oil. Splutter cumin seeds and curry leaves. Fry coconut paste till oil separate.
  4. Add mashed dal continue heating. Add coriander powder, jaggery, tirphal berries, salt, kokum petals, carrots and beans. Bring to boil. Simmer for 10 minutes.
  5. Add potatoes and drumstick. Simmer for 10 minutes.
  6. Serve Goan Khatkhate with rice and pickle

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