Khadkhade

Name: Khadkhade
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); ½ teaspoon cumin seeds; 3 green chiles, stemmed and chopped; ¾ cup (100 grams) pie pumpkin, peeled and cut into 1-inch (2½-cm) cubes; ½-inch (1-cm) piece fresh ginger, chopped; 1 medium potato, peeled and cut into 1-inch (2½-cm) cubes; 15 thin green beans, strings removed, finely chopped; 1¼ medium white daikon radishes, peeled and finely chopped; 1 tablespoon chopped fresh cilantro; ½ teaspoon garam masala (spice mix); 1½ teaspoons red chile powder; ½ teaspoon ground turmeric; 8 to 10 fresh radish leaves, shredded; ½ cup (100 grams) toor dal/arhar dal (split pigeon peas); 1¼ teaspoons table salt; ½ teaspoon black mustard seeds; 3 tablespoons vegetable oil; 8 to 10 fresh spinach leaves, shredded

Lentil-and-vegetable medley

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is another wonderful Goan vegetarian specialty. The taste of the radish is an excellent palate cleanser. I suggest that steamed rice accompany this mix of vegetables and dal.

Ingredients

½ cup (100 grams) toor dal/arhar dal (split pigeon peas)
1¼ teaspoons

Asia
India
Goa
Main course
Gluten-free
Vegan
Spicy

Method

Put the dal in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 30 minutes. Drain in a colander.
Place a nonsti