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

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
Vegan
Spicy
Gluten-free

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

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Khadkhade

Lentil-and-vegetable medley

Ingredients

Method

Part of