¼cupDry Kala chana (black chickpeas or desi chana)
¼cupDried white chickpeas (Chole or kabuli chana or safed chana)
¼cupRajma (Red kidney beans)
¼cupWhole Urad dal (Black lentils)
2cupsWaterfor pressure cooking
2tablespoonsOil
½teaspoonMustard seeds
1teaspoonCumin seeds
1Green chilifinely chopped
2 medium or 1 ¼cupsTomatofinely chopped
Saltto taste
¼teaspoonTurmeric powder
1 ½teaspoonsRed chili powder
2teaspoonsCoriander powder
2teaspoonsLemon juice or Lime juice
2tablespoonsCilantro or coriander leavesfinely chopped
Instructions
Take the mixture of beans (kathol) in a colander and rinse them under running cold water by messaging the beans using fingers gently until water runs clear. Or take them in a bowl and rinse them 2-3 times or until water is not cloudy anymore.
Soak in enough water (2-3 inches above the beans) for overnight or at least 8 hours.
After the soaking time beans have doubled or tripled in size. Discard the soaking water.
Take beans in a pressure cooker. Add fresh water and pressure cook for 2 whistles on high and then 20 minutes on lowest possible heat. Let the pressure go down by itself.*Instant pot: Manual (high pressure) for 20-25 minutes.
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
Add cumin seeds and let them sizzle a bit.
Add chopped green chilies and saute for 30 seconds.
Add tomatoes and mix. Cook until tomatoes are soft and mushy. Try to mash them using the back of the spatula.
Add salt, turmeric powder, red chili powder and coriander powder. Mix well and cook for a minute. You’ll notice the fat is oozing out from the sides.
Now add boiled beans along with its water. Mix and let it simmer for 5-8 minutes on low. Do stir once or twice in between and make sure that it is not sticking to the bottom and sides. While simmering if needed you can add a splash of more water.
Add lime juice and mix.
Garnish with freshly chopped cilantro. If not serving this mix kathol shaak right away then keep it covered so it stays warm.
Notes
Forgot to soak the beans? Here is the QUICK SOAKING method: Take beans and plenty of water in a pan. Bring the water to a rolling boil. Let it boil for 2-3 minutes. Then turn off the stove and cover tightly with a lid. Let it sit for 1 hour. Voila, after 1 hour your beans are at the same stage where you have after overnight soaking.Variations:
Make the combination using other beans: Adzuki beans (red chori), moth beans, whole masoor (lentils), white or green peas (vatana), etc.
Try with sprouted beans: In this case, you’ll have to pressure cook the sprouted beans just for 1 whistle or 2 mins in instant pot.