Mixed kathol recipe (Jain recipe)
US measuring cups are used (1 cup = 240 ml)
Pressure cooking the beans:
Dry Kala chana (black chickpeas or desi chana)
Dried white chickpeas (Chole or kabuli chana or safed chana)
Rajma (Red kidney beans)
Whole urad dal
for pressure cooking
Making mixed kathol recipe:
Ghee (clarified butter)
2 medium or 1 ¼
Salt to taste
Red chili powder
Cilantro or coriander leaves
Soaking and pressure cooking beans:
Take all the beans and wash them under running cold water till water runs clear.
Soak them in enough water for 8 hours or overnight.
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.
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.
Making jain mixed kathol recipe:
Heat the oil or ghee in a pan on medium heat.
Once hot add mustard seeds and let them pop.
Then add cumin seeds and let them sizzle.
Now add chopped green chilies and cook for 30 seconds.
Add chopped tomatoes. Sprinkle the salt and mix.
Cook till tomatoes are soft and mushy. Mash them using back of the spoon/spatula slightly.
Now add turmeric powder, red chili powder and cumin-coriander powder.
Mix well and cook for 1 minute.
Now add cooked beans with its water.
Mix well. If needed, you can add extra water to make liking consistency.
Let it simmer for 4-5 minutes on low.
Now add lemon juice and mix.
Lastly add chopped coriander leaves. Mix well.
Turn off the stove.
*Nutrition information is a rough estimate for 1 serving
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