Gujarati Mix Kathol Recipe (Jain)

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

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.

Course Main Course

Cuisine Gujarati, Indian

Prep Time 8 10

Cook Time 40

Total Time 8 50

Servings

Calories 345kcal

Author Kanan

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