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
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Gujarati Mix Kathol Recipe (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.
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:
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%)
Nice
Thank you!