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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 4
Calories 213 kcal

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
Keyword Mix Kathol (Gujarati Mixed legumes curry)
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