Mixed Kathol ( Gujarati Recipe)
by Tarla Dalal
Added to 358 cookbooks
This recipe has been viewed 85934 times
Mixed kathol features a wonderful combo of pulses cooked and presented the gujarati way. Kathol is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in gujarati households throughout the year.
- Wash all the pulses (kathols) and soak them in enough water overnight.
- Drain, add 2 cups of water and pressure cook for 3 whistles or till all the pulses are cooked. Keep aside.
- Allow the steam to escape before opening the lid.
- Heat the oil in a non-stick kadhai and add the mustard seeds, cumin seeds and asafoetida.
- When the seeds crackle, add the red chillies and ginger-green chilli paste. Sauté on a medium flame for a few seconds.
- Add the cooked pulses along with the water, tamarind pulp, jaggery, chilli powder, turmeric powder, besan mixture and salt, mix well and simmer on a medium flame for 5 to 7 minutes, while stirring once in between.
- Serve hot with rotlis and rice.
Nutrient values per serving
|Vitamin A||130.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||2.6 mg|
|Folic Acid||16.1 mcg|
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