Gujarati Mix Kathol Recipe (Jain)
Experience the most incredible Gujarati Kadhi ever! With a delightful blend of sweet and sour flavors, this recipe ensures you never have to endure separated (curdled) yogurt in your kadhi again. It's a keeper!
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
- 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.
- 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.
Nutrition
Calories: 345kcalCarbohydrates: 46gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 97mgPotassium: 917mgFiber: 13gSugar: 7gVitamin A: 1728IUVitamin C: 28mgCalcium: 112mgIron: 5mg
Tried this recipe?Let us know how it was!