How to make Khadkhade -

Goan mixed vegetables - The combination of vegtables with toor dal makes this a highly nutritious and tasty preparation.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Split Pigeon Pea, Red Pumpkin

Cuisine : Goan

Course : Main Course Vegetarian

For more recipes related to Khadkhade checkout Dhansak, Elimachi Rasam, Mangalorean Toi, Dal Capsicum Sabzi . You can also find more Main Course Vegetarian recipes like Vegetable Quiche Kala Chana Coconut Curry- Sk Khazana Dahiwale Amrud Tendlya Butti


Khadkhade Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Khadkhade Recipe

  • Split Pigeon Pea 1/2 cup

  • Red Pumpkin cut into thick strips 100 grams

  • Carrots cut into thick strips 1 1/2 medium

  • French beans cut into thick strips 15

  • White radish cut into thick strips 1 medium

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Scraped coconut 1/2 cup

  • Salt to taste

  • Fresh coriander leaves chopped a few sprigs


Step 1

Soak the toor dal in one and a half cups of water for half an hour. Boil it in one cup of water till half done. Drain excess liquid. Heat the oil in a non stick pan, add cumin seeds and mustard seeds.

Step 2

When they splutter, add the boiled toor dal, red pumpkin, carrots, French beans and radish. Mix well. Add the turmeric powder, red chilli powder, garam masala powder, coconut and salt. Stir well.

Step 3

Add a little water, mix well and cook till vegetables are done. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.