Gujarati recipe - Mix kathol Sabji (Curry made with different legumes) is a healthy, hearty, delicious, vegan, and comforting recipe. This recipe gets done very quickly and can be served with Rice, roti, or in the thali.
This recipe is perfect for Jains, during tithi days, chaudas, atham, or during Paryushan parv.
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About this recipe.
In Gujarati, 'Kathol' means legumes/beans/pulses.
Kathol (Pulses) is a good source of protein, carbohydrates, calcium, iron, and fat. Pulses are healthy options for vegetarians.
They are also helpful in loose weight, reducing blood cholesterol, reducing lipids stored in blood serum, reducing and controlling blood sugar, and more.
As the name of this recipe is Mix kathol, which is a curry made from a mixture of legumes. It is a very famous Gujarati Recipe.
Gujarati cuisine is well known throughout India for its freshness, mild and sweet flavors, and healthy ingredients.
In this curry, a variety of legumes is used. We, Gujjus, also call it to mix kathol nu, Shaak.
This sabzi is made mostly during festivals and big occasions like marriage, Swamivaatslya (Jain lunch at Temple), paryushan, etc.
This dish is also served as part of a larger meal or “Thali” accompanied by vegetables, fried dishes, kadhi, Phulka, and rice or kichadI.
The mixed kathol (legumes) add different flavors and textures to this curry.
This mix kathol sabzi is a no onion no garlic recipe. This sabji is perfect during paryushan as no vegetables are used.
It is medium spicy, slightly tangy, slightly sweet gravy with hearty boiled beans. The texture of the gravy is creamy without using cream.
This recipe can be made in large quantities and refrigerated or frozen for the leftovers for busy days in the future. You'll just have to cook the rice or roti and the meal is ready.
All in all, it is a very delicious, hearty, healthy, budget-friendly, and protein-packed recipe.
Ingredient Required
- Kathol (pulses) – Here I have used the mixture of black chickpeas (desi chana), Rangooni Vaal, Whole Mung beans, Moth beans, dried green peas, and lobia (Black eyed peas). You can use your choice of beans.
- Spices - spices like - Chili powder, cumin-coriander powder, salt, turmeric powder, and hing - are used in this recipe.
- Whole spices - Red dried chilies, cinnamon sticks, cloves, cumin seeds, and star anise.
- Jaggery - to give the sweet taste. You can use sugar instead of jaggery.
- Tamarind - To balance out the sweetness from the jaggery.
- Oil of your choice.
Step-by-step process
Soak 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.
- 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 Puri, roti, or rice.
Storing suggestions
This Gujarati Mix kathol can be stored in the fridge for up to 3 days in the fridge and up to 3 months in the freezer.
Note, pro-tips and FAQs
- This sabji thickens as it cools, so adjust the consistency accordingly.
- If you are not making this for paryushan, garnish it with lots of chopped cilantro.
- If you are not making this for paryushan, you can use lemon juice instead of tamarind. In that case, add jaggery and lemon juice directly into the curry while cooking. You don't need to do the soaking process.
Because some pulses like mung beans and black-eyed peas don't require soaking. Whereas pulses like Vaal, Kala chan, moth beans, and vatana requires soaking before cooking. If we soak mung beans and lobia beans with other pulses, they will turn mushy in the pressure cooker.
Take beans and water in a pot. Bring the water to a rolling boil. Let it boil for 2-3 minutes. Then turn off the heat and cover the pot. Let it sit for 1 hour. After one hour, follow the remaining step of the recipe.
You can use (red chori), moth beans, whole masoor (green lentils), etc. Rajma (Kidney beans), Whole urad dal, etc.
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Mix Kathol (Gujarati Mixed legumes curry)
Ingredients
- 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
- 1 tablespoon tamarind
- 2 tablespoon jaggery
- ½ cup hot water
- 1 teaspoon cumin seeds
- 2 red dried chilies
- 3 cloves
- 1 inch cinnamon stick
- 3 star anise
- 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
Method
- 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.
- 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.
- 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
Notes
- This sabji thickens as it cools, so adjust the consistency accordingly.
- If you are not making this for paryushan, garnish it with lots of chopped cilantro.
- If you are not making this for paryushan, you can use lemon juice instead of tamarind. In that case, add jaggery and lemon juice directly into the curry while cooking. You don't need to do the soaking process.
Private Notes
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