Gujarati Mix Kathol (Jain)
This Gujarati-style mix kathol is a protein-packed, healthy, and delicious curry made with a combination of four different beans, all simmered in a thick, flavorful tomato gravy. It makes a hearty and comforting meal when served with hot steamed basmati rice or rotis.

What is Kathol?
‘Kathol’ is a Gujarati word that translates to legumes or beans.
As the name says, mix kathol is a curry made by combining a variety of boiled beans. Being Gujarati, at home we lovingly call this dish “mix kathol nu shaak.”
You’ll Love This Mix Kathol Recipe
- Taste: Medium spicy with a slight tanginess from the tomatoes. Every bite is hearty and satisfying with the boiled beans.
- Texture: Chunky tomato gravy with a slightly creamy mouthfeel (thanks to the whole urad dal).
Ingredient Notes
Here’s a pic showing all the ingredients used to make this flavor-packed mixed kathol curry! (Exact amounts are listed in the recipe card below.)
How To Make Mix Kathol? (stepwise photos)
Soaking & Boiling Kathol:
- Rinse the beans: Take the mix of beans (kathol) in a colander and rinse under running cold water, gently massaging with your fingers until the water runs clear. (Or rinse them 2-3 times in a bowl until water is no longer cloudy.)
- Soak the beans: Soak the rinsed beans in enough water (2-3 inches above the beans) for at least 8 hours or overnight.
- Drain the water: After soaking, the beans will have doubled or tripled in size. Discard the soaking water.
- Boil the beans: Transfer soaked beans to a pressure cooker. Add fresh water and pressure cook for 2 whistles on high, then 20 minutes on low. Let the pressure release naturally.
– Instant Pot Method: Cook on Manual (High Pressure) for 20-25 minutes and allow natural release.
Cooking Mix Kathol:
- Make Tempering: Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter. Add cumin seeds and let them sizzle.
- Add green chilies: Add chopped green chilies and sauté for 30 seconds.
- Cook tomatoes: Add chopped tomatoes and mix.
- Cook until the tomatoes become soft and mushy, mashing slightly with the spatula.
- Add spices: Stir in salt, turmeric powder, red chili powder, and coriander powder.
- Cook for a minute. You’ll notice the oil starts to separate from the sides.
- Add boiled beans: Add the boiled beans along with their cooking water.
- Simmer: Mix well and simmer for 5-8 minutes on low heat. Stir occasionally to prevent sticking. (If needed, add a splash of hot water to adjust the consistency.)
- Finish with lime juice: Squeeze lime juice and mix.
- Garnish: Turn off the stove and garnish with freshly chopped cilantro.
Tip: If not serving right away, keep it covered so it stays warm.
Expert Tips
Serving Ideas For Mix Kathol

Check Out Other Beans Curry Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Gujarati Mix Kathol Recipe (Jain)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 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 (Black lentils)
- 2 cups Water, for pressure cooking
- 2 tablespoons Oil
- ½ teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Green chili, 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 Coriander powder
- 2 teaspoons Lemon juice or Lime juice
- 2 tablespoons Cilantro or coriander leaves, finely chopped
Instructions
Soaking & Boiling Kathol:
- Take the mix of beans (kathol) in a colander and rinse under running cold water, gently massaging with your fingers until the water runs clear. (Or rinse them 2-3 times in a bowl until water is no longer cloudy.)
- Soak the rinsed beans in enough water (2-3 inches above the beans) for at least 8 hours or overnight.
- After soaking, the beans will have doubled or tripled in size. Discard the soaking water.
- Transfer soaked beans to a pressure cooker. Add fresh water and pressure cook for 2 whistles on high, then 20 minutes on low.Let the pressure release naturally.Instant Pot Method:Cook on Manual (High Pressure) for 20-25 minutes and allow natural release.
Cooking Mix Kathol:
- Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter. Add cumin seeds and let them sizzle.
- Add chopped green chilies and sauté for 30 seconds.
- Add chopped tomatoes and mix. Cook until the tomatoes become soft and mushy, mashing slightly with the spatula.
- Stir in salt, turmeric powder, red chili powder, and coriander powder. Cook for a minute. You’ll notice the oil starts to separate from the sides.
- Add the boiled beans along with their cooking water.
- Mix well and simmer for 5-8 minutes on low heat. Stir occasionally to prevent sticking. (If needed, add a splash of hot water to adjust the consistency.)
- Add lime juice and mix.
- Turn off the stove and garnish with freshly chopped cilantro.
Notes
Use this Quick Soaking Method:
- Take beans and plenty of water in a pan. Bring to a rolling boil and continue boiling for 2-3 minutes.
- Turn off the stove, cover with a lid, and let it sit for 1 hour. After that, your beans will be similar to overnight-soaked beans.
Nice
Thank you!