Gujarati-style Mix Kathol is a wholesome and hearty curry that beautifully showcases the rich culinary traditions of Gujarat. Bursting with flavor and nutrition, this dish features a medley of four different legumes — each bringing its own unique texture, taste, and nutritive value to the table. generally including black- eyed peas, order sap, moth sap, and black chickpeas, the sap are soaked, pressure-cooked, and also coddled in a thick, sweet tomato-grounded gravy invested with warming spices.
What sets this dish piecemeal is the perfect balance between health and taste. The combination of spices like cumin, coriander, turmeric, gusto, garlic, and green chilies creates a bold and inviting flavor profile, while the slow-cooked tomatoes form a rich, slightly pungent base that ties everything together. The gentle agreeableness of jaggery and the tang of bomb or tamarind frequently added at the end give the curry its hand Gujarati touch — sweet, racy, and pungent all at formerly.
High in protein, fiber, and essential nutrients, Mix Kathol is an ideal submissive main course that supports a balanced diet. It’s not just nutritional but also incredibly satisfying, especially when served piping hot alongside lately fumed basmati rice, soft phulkas, or ethereal rotis. Whether enjoyed as a weeknight regale or as part of a gleeful thali, this comforting legume curry is a true festivity of factory-grounded virtuousness with an indigenous faculty.
What is Kathol?
Kathol’ is a Gujarati word that deciphers to vegetables or beans.
As the name says, mix kathol is a curry made by combining an assortment of bubbled beans. Being Gujarati, at domestic we affectionately call this dish “mix kathol nu shaak.”
You’ll Love This Mix Kathol Recipe
- Taste: This dish delivers a medium level of spiciness that excites the palate without overwhelming it, perfectly balanced by the natural tanginess of ripe, simmered tomatoes. Each bite is hearty and satisfying, with the well-cooked urad dal (black gram) providing a depth of flavor that complements the bold Indian spices. The rich, aromatic blend creates a comforting experience that lingers pleasantly on the tongue, making it a go-to for anyone seeking soulful, home-style Indian flavors.
- Texture: The curry boasts a luxuriously thick, chunky tomato base that clings generously to every spoonful of dal. The urad dal retains just enough bite to offer a creamy yet slightly grainy mouthfeel, creating a rustic texture that is both hearty and fulfilling. The consistency is smooth yet substantial, with just the right amount of body to pair perfectly with both rice and flatbreads.
- Jain-Friendly: Thoughtfully crafted to adhere to Jain dietary principles, this recipe is completely free from onion and garlic. Instead, it derives its robust flavor from slow-cooked tomatoes, a medley of traditional Indian spices like cumin, turmeric, and asafoetida, and a delicate tempering of ghee or oil. It’s a wholesome, spiritually mindful meal that doesn’t compromise on taste or satisfaction.
- Make-Ahead Inviting: This dish is an ideal candidate for meal prepping. You can easily prepare a large batch in advance, allowing the flavors to deepen as it rests in the fridge. On busy weekdays or when entertaining guests, simply reheat the curry, pair it with freshly cooked rice or roti, and you’ve got a delicious, nourishing meal ready in moments. It freezes well too, so you can always have a comforting bowl of dal on hand, no matter how hectic your schedule gets.
Ingredient Notes
Here’s a pic appearing all the fixings utilized to make this flavor-packed blended kathol curry! (Correct sums are recorded in the recipe card below.)
- Kathol (Beans): I’ve utilized a mix of white chickpeas (kabuli chana), dark chickpeas (desi chana), red kidney beans (rajma), and dark lentils (entire urad dal).
- Feel free to utilize your possess choice of beans!
- Tip: Make beyond any doubt to combine beans that cook in generally the same sum of time.
- Mustard Seeds & Cumin Seeds: These are utilized for hardening and include a beautiful, natural flavor at the beginning.
- Tomato: For Indian sauces, continuously select ready Roma or plum tomatoes. Other assortments can make the sauce as well acrid and influence the taste.
- Green Chili: This is discretionary. You can too utilize Serrano pepper if you like it spicy.
- Lime or Lemon: I more often than not incline toward lime juice in my Indian cooking for a somewhat more honed flavor. But lemon juice works fair as well!
- Basic Zest Powders: You’ll require turmeric powder, red chili powder, and coriander powder — all wash room staples in Indian cooking.
How To Make Mix Kathol? (stepwise photos)
Soaking & Boiling Kathol:
- Rinse the Beans Thoroughly: Begin by placing the mixed beans (known as kathol) into a colander. Rinse them under cold running water while gently rubbing the beans between your fingers. Continue rinsing until the water flowing through becomes completely clear. Alternatively, you can add the beans to a bowl, fill it with water, and wash them by swirling with your hand, changing the water 2 to 3 times until it is no longer cloudy. This step helps remove dust, debris, and any preservatives.
- Soak the Beans Overnight: Once rinsed, transfer the beans to a large bowl. Add enough clean water so that it stands about 2 to 3 inches above the level of the beans. Let the beans soak undisturbed for a minimum of 8 hours or ideally overnight. This rehydration process softens the beans, making them easier to cook and digest, and also helps reduce cooking time significantly.
- Drain the Soaking Water: After the soaking period, you’ll notice that the beans have expanded, often doubling or tripling in size. Carefully drain out all the soaking water, as it can contain anti-nutrients and other impurities released during the soaking process. You can give the beans one final rinse at this stage if desired.
- Cook the Beans Under Pressure: Transfer the soaked and drained beans into a pressure cooker. Pour in enough fresh water to cover the beans adequately. Secure the lid and cook on high heat until the cooker releases two whistles. After that, reduce the heat to low and continue cooking for another 20 minutes. Once done, allow the pressure to release naturally. The beans should now be perfectly tender and ready for use in your recipe. – Moment Pot Strategy: Cook on Manual (Tall Weight) for 20-25 minutes and permit common release.
Cooking Mix Kathol:
1. Make Treating: Warm oil in a pan over medium warm. Once hot, include mustard seeds and let them splutter. Include cumin seeds and let them sizzle.
2. Add green chilies: Include chopped green chilies and sauté for 30 seconds.
3. Cook tomatoes: Include chopped tomatoes and mix.
4. Cook until the tomatoes gotten to be delicate and soft, pounding somewhat with the spatula.
5. Add flavors: Blend in salt, turmeric powder, red chili powder, and coriander powder.
6. Cook for a diminutive. You’ll take note that the oil begins to partitioned from the sides.
7. Add bubbled beans: Include the bubbled beans along with their cooking water.
8. Simmer: Mix well and stew for 5-8 minutes on moo warm. Mix once in a while to anticipate staying. (In the event that required, include a sprinkle of hot water to alter the consistency.)
9. Finish with lime juice: Press lime juice and mix.
10. Garnish: Turn off the stove and decorate with naturally chopped cilantro.
Tip: If not serving right absent, keep it secured so it remains warm.
Expert Tips
- Forgot to Drench the Beans? Use this Fast Splashing Method:
- Take beans and bounty of water in a container. Bring to a rolling bubble and proceed bubbling for 2-3 minutes.
- Turn off the stove, cover with a cover, and let it sit for 1 hour. After that, your beans will be comparable to overnight-soaked beans.
- Variations:
- Try distinctive beans like adzuki beans (red chori), moth beans, entire masoor (brown lentils), or white/green peas (vatana).
- Make it with grown beans: In that case, weight cook the grown beans for fair 1 or 2 minutes in the Moment Pot.
Serving Ideas For Mix Kathol
- Kathol, a wholesome and protein-rich Gujarati delicacy made with a medley of legumes, pairs wonderfully with a variety of accompaniments, making it a versatile centerpiece for any meal. For a comforting and satisfying dining experience, serve kathol alongside steamed plain basmati rice, fragrant jeera rice, or a light, mildly spiced peas pulao. These rice options help balance the earthy flavors of the legumes while adding subtle aroma and texture to the plate.
- To complete the meal and enhance both its nutritional value and flavor profile, consider adding a refreshing kachumber salad—a crisp medley of finely chopped cucumber, tomato, and onion tossed in lemon juice and a pinch of salt. This vibrant salad not only provides a cooling contrast to the warm spices of the curry but also adds a delightful crunch. Complement the dish further with a tangy mango pickle for a burst of sour-spicy flavor, and a few crispy roasted papads for texture and indulgence.
- Kathol is equally enjoyable when served with Indian breads such as soft roti or flaky paratha. These breads offer a perfect vehicle for scooping up the rich, flavorful curry, while the same sides—kachumber, pickle, and papad—help round out the meal, making it both balanced and nourishing.
- Whether paired with rice or bread, this traditional meal offers a harmonious blend of taste, nutrition, and comfort, making it ideal for everyday lunches, family dinners, or even festive occasions.
