Mix Kathol (Gujarati Mixed legumes curry)
A Gujarati dish, Mix Kathol Sabji (Curry made with various legumes), is a wholesome, delectable, and comforting recipe. It can be swiftly prepared and pairs well with rice, roti, or as part of a thali.
Ingredients
Kathol/legumes/pulses
- ¼ cup black chana
- ¼ cup dried green peas vataana
- ¼ cup Rang0oni Vaal (also known as butter beans) you can substitute it with kidney beans (small rajma0
- ¼ cup Moth beans
- ¼ cup whole mung beans
- ¼ cup black eyed peas lobia
For puree
- 1 tablespoon tamarind
- 2 tablespoon jaggery
- ½ cup hot water
Whole spices
- 1 teaspoon cumin seeds
- 2 red dried chilies
- 3 cloves
- 1 inch cinnamon stick
- 3 star anise
Other ingredients
- 2 teaspoon chili powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 ½ teaspoon salt or to taste
- 3 tablespoon oil
Instructions
Soak and cook the beans
- Wash the Dried green peas(vatana), moth beans, Vaal, and black chana 2 to 3 times with water. Take it into a pot/bowl, add 3 cups of hot water, cover the pot and let it soak for 5 to 6 hours.
- Once soaking time is over, discard the soaking water.
- Take soaked legumes into a pressure cooker and add washed moong beans and black-eyed peas(lobia) into the pressure cooker.
- Add 3 to 4 cups of water. Cover the pressure cooker. Pressure cook for 6 to 7 whistles.
- Let the pressure cooker cool down.
Making jaggery-tamarind puree
- Meanwhile, take jaggery and tamarind in a bowl. Add boiling hot water. Let it sit for 15 minutes.
- Once the 15 minutes are over, take the jaggery-tamarind mixture into a blender and blend until smooth.
- Now strain this mixture. Keep it aside.
- Now check the pulses. The pulses (Kathol) should be cooked well. Press the Kala chana or Vaal between fingers, you should be able to mash them easily.
Making the sabji
- Heat oil in a pan.
- Add Cumin seeds, red-dried chilies, cloves, cinnamon, and star anise. Saute for a few seconds.
- Now add pressure-cooked kathol (Pulses), red chili powder, cumin-coriander powder, turmeric powder, hing, salt, and 2 cups of water.
- Mix everything very well. Let everything cook for 5 to 6 minutes on medium to high heat, stirring occasionally.
- Now add jaggery and tamarind pulp. Mix and cook for 5 more minutes or until the gravy thickens a little bit.
- Add water if required.
- Switch off the flame. Your mix Kathol recipe is ready. Serve it with Rice or roti.
Nutrition
Calories: 213kcalCarbohydrates: 30gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 519mgPotassium: 517mgFiber: 7gSugar: 6gVitamin A: 341IUVitamin C: 20mgCalcium: 66mgIron: 3mg
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