Mixed kathol recipe (Jain recipe)

Mixed kathol recipe The simple and EASY recipe made using mixture of beans like white and black chana, whole urad, red kidney beans.

Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

Kathol is the Gujarati word of beans/legumes. As the name says ‘Mixed kathol’ This is nothing but a curry made from mixed beans in tomato gravy. At home we call it mix kathol nu shaak.

This is my mother-in-law’s recipe. That is the reason, this is Jain recipe (no onion no garlic recipe). I have shared here more recipes from her – Jain punjabi chole, kala chana curry, rasiya muthia.

This is must make recipe during the Paryushana festival in my family. During that week, we do not eat fresh vegetables except tomatoes. That time dried beans or dal comes to the rescue and makes filling meal. If I am making during this festival, I skip green chilies and coriander leaves.

Here I have used ghee while tempering. It gives good flavors. But you can use oil as well.

Addition of whole urad makes the dish creamy. It also helps to make thick gravy.

Check out more beans curry recipes
Rajma curry  //  Aloo chole  //  Lobia masala  //  Kala chana masala


How to make mixed kathol recipe (Step by Step Photos):


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1) Take all the beans (white chana, kala chana, rajma and whole urad). Wash them under running cold water till water runs clear.

2) Soak them in enough water for 8 hours or overnight.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

3) After the soaking time they have got bigger in size. Drain and discard the soaking water. Take the beans into pressure cooker add fresh 2 cups of water.

4) Cover the cooker with lid, put the weight on. Cook it for 2 whistles on high, then lower the heat and cook for 20 minutes. Then turn off the stove. Let the pressure go down by itself and open the lid. They should be soft and cooked perfectly.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

5) Heat the oil or ghee in a pan on medium heat. Once hot add mustard seeds and let them pop.

6) Then add cumin seeds and let them sizzle.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

7) Now add chopped green chilies and cook for 30 seconds.

8) Add chopped tomatoes. Sprinkle the salt and mix.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

9) Cook till tomatoes are soft and mushy. Mash them using back of the spoon/spatula slightly.

10) Now add turmeric powder, red chili powder and cumin-coriander powder.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

11) Mix well and cook for 1 minute. You will notice fat is releasing from the sides.

12) Now add cooked beans with its water.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

13) Mix well. If needed, you can add extra water to make liking consistency.

14) Let it simmer for 4-5 minutes on low.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

15) Gravy should be thick, not watery. If it is too watery then let it simmer for little more time. taste it and see if you need more salt or not.

16) Now add lemon juice and mix.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

17) Lastly add chopped coriander leaves.

18) Mix well. Turn off the stove.
Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

Mixed kathol is ready to serve. If not serving right away then keep it covered. So it stays warm till the time of serving.

Serving suggestion: Serve this mixed beans curry with plain rice or jeera rice. It can be served with roti or paratha as well. Serve kachumber and chaas on side as a meal.

Notes:

  • What if you forgot to soak the beans? Here is the quick soaking tip: take washed beans and plenty of water in a sauce pan. Turn the heat on HIGH and let it come to a boil and then continue boiling for 5 minutes. Then turn off the stove. Cover the pan with lid and let it rest for 1 hour. When you take a look at beans after 1 hour, they will be same as overnight soaked.
  • For the variation, you can mix and match different beans. You can use whole green moong dal, moth beans, black eyed peas (chawli), dried peas. The bottom line is use total 1 cup for this recipe measurement.
  • You can make this with sprouted beans as well. If so, you may not need to pressure cook for this longer period of time. Adjust the cooking time accordingly.

Mixed kathol recipe (Jain recipe) | Mixed beans Indian style

Mixed kathol recipe (Jain recipe) | Mixed beans Indian style
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Mixed kathol recipe (Jain recipe)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 8 hours 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes
Yield 2 -3 servings
Author Kanan

Ingredients (1 cup = 240 ml)

Pressure cooking the beans:

  • ¼ cup Dry Kala chana (black chickpeas or desi chana)
  • ¼ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
  • ¼ cup Rajma (Red kidney beans)
  • ¼ cup Whole urad dal
  • 2 cups Water for pressure cooking

Making mixed kathol recipe:

  • 1-2 tablespoons Ghee (clarified butter) or Oil
  • ½ teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 Green chilies finely chopped
  • 2 medium or 1 ¼ cups Tomato finely chopped
  • Salt to taste
  • ¼ teaspoon Turmeric powder
  • 1 ½ teaspoons Red chili powder
  • 2 teaspoons Cumin-coriander powder
  • 2 teaspoons Lemon juice
  • 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions

Soaking and pressure cooking beans:

  1. Take all the beans and wash them under running cold water till water runs clear.
  2. Soak them in enough water for 8 hours or overnight.
  3. After the soaking time they have got bigger in size. Drain and discard the soaking water.
  4. Take the beans into pressure cooker add fresh 2 cups of water.
  5. Cover the cooker with lid, put the weight on.
  6. Cook it for 2 whistles on high, then lower the heat and cook for 20 minutes. Then turn off the stove.
  7. Let the pressure go down by itself and open the lid. They should be soft and cooked perfectly.

Making jain mixed kathol recipe:

  1. Heat the oil or ghee in a pan on medium heat.
  2. Once hot add mustard seeds and let them pop.
  3. Then add cumin seeds and let them sizzle.
  4. Now add chopped green chilies and cook for 30 seconds.
  5. Add chopped tomatoes. Sprinkle the salt and mix.
  6. Cook till tomatoes are soft and mushy. Mash them using back of the spoon/spatula slightly.
  7. Now add turmeric powder, red chili powder and cumin-coriander powder.
  8. Mix well and cook for 1 minute.
  9. Now add cooked beans with its water.
  10. Mix well. If needed, you can add extra water to make liking consistency.
  11. Let it simmer for 4-5 minutes on low.
  12. Now add lemon juice and mix.
  13. Lastly add chopped coriander leaves. Mix well.
  14. Turn off the stove.

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