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.

A bowl of mix kathol served with basmati rice on the side.

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).
  • Jain-Friendly: This is a no onion, no garlic recipe. The thick gravy is made from pureed tomatoes and basic Indian spices.
  • Make-Ahead Friendly: Prepare a large batch and store leftovers in freezer! On busy days, just reheat the curry, cook some rice, and your meal is ready in minutes.

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.)

Ingredients used in mix kathol with labels.
  • Kathol (Beans): I’ve used a mix of white chickpeas (kabuli chana), black chickpeas (desi chana), red kidney beans (rajma), and black lentils (whole urad dal).
  • Feel free to use your own choice of beans!
  • Tip: Make sure to combine beans that cook in roughly the same amount of time.
  • Mustard Seeds & Cumin Seeds: These are used for tempering and add a lovely, earthy flavor at the beginning.
  • Tomato: For Indian gravies, always choose ripe Roma or plum tomatoes. Other varieties can make the gravy too sour and affect the taste.
  • Green Chili: This is optional. You can also use Serrano pepper if you like it spicy.
  • Lime or Lemon: I usually prefer lime juice in my Indian cooking for a slightly sharper flavor. But lemon juice works just as well!
  • Basic Spice Powders: You’ll need turmeric powder, red chili powder, and coriander powder — all pantry staples in Indian cooking.

How To Make Mix Kathol? (stepwise photos)

  1. 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.)
  2. Soak the beans: Soak the rinsed beans in enough water (2-3 inches above the beans) for at least 8 hours or overnight.
  3. Drain the water: After soaking, the beans will have doubled or tripled in size. Discard the soaking water.
  4. 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.
Collage of 4 steps showing mixture of beans, soaking, soaked and boiled beans.
  1. 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.
  2. Add green chilies: Add chopped green chilies and sauté for 30 seconds.
  3. Cook tomatoes: Add chopped tomatoes and mix.
  4. Cook until the tomatoes become soft and mushy, mashing slightly with the spatula.
  5. Add spices: Stir in salt, turmeric powder, red chili powder, and coriander powder.
  6. Cook for a minute. You’ll notice the oil starts to separate from the sides.
Collage of 6 steps showing tempering in oil, cooking tomatoes, adding and mixing spices.
  1. Add boiled beans: Add the boiled beans along with their cooking water.
  2. 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.)
  3. Finish with lime juice: Squeeze lime juice and mix.
  4. Garnish: Turn off the stove and garnish with freshly chopped cilantro.
    Tip: If not serving right away, keep it covered so it stays warm.
Collage of 4 steps showing adding beans and simmering, adding lime juice and cilantro.

Expert Tips

  • Forgot to Soak the Beans?
    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.
  • Variations:
  • Try different beans like adzuki beans (red chori), moth beans, whole masoor (brown lentils), or white/green peas (vatana).
  • Make it with sprouted beans: In that case, pressure cook the sprouted beans for just 1 whistle or 2 minutes in the Instant Pot.

Serving Ideas For Mix Kathol

A bowl of mix kathol served with basmati rice on the side.

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)

5 from 3 votes
A bowl of mix kathol served with basmati rice on the side.
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.
Kanan
Prep Time 8 hours 10 minutes
Cook Time 40 minutes
Total Time 8 hours 50 minutes
Serving Size 3

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

Forgot to Soak the Beans?
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.

Nutrition

Calories: 345kcal (17%) | Carbohydrates: 46g (15%) | Protein: 15g (30%) | Fat: 12g (18%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 97mg (4%) | Potassium: 917mg (26%) | Fiber: 13g (52%) | Sugar: 7g (8%) | Vitamin A: 1728IU (35%) | Vitamin C: 28mg (34%) | Calcium: 112mg (11%) | Iron: 5mg (28%)
5 from 3 votes (1 rating without comment)

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