Mixed Kathol ( Gujarati Recipe)

by Tarla Dalal

Mixed kathol features a wonderful combo of pulses cooked and presented the Gujarati way. It has a spicy and sweet taste.

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मिक्स्ड कठोल - हिन्दी में पढ़ें (Mixed Kathol ( Gujarati Recipe) in Hindi)

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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.

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Mixed Kathol ( Gujarati Recipe) recipe - How to make Mixed Kathol ( Gujarati Recipe)

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Preparation Time: 10 mins Cooking Time: 22 mins Total Time: 32 mins 4Makes 4 servings
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Ingredients

1/4 cup kala chana (brown chick peas)
1/4 cup moong (whole green gram)
1/4 cup chawli (cow pea / lobhia)
1/4 cup matki (moath beans)
1/4 cup hara vatana (dried green peas)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 small round red chillies (boriya mirch)
1 tsp ginger-green chilli paste
1/2 tsp tamarind (imli) pulp
1 tbsp jaggery (gur)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp besan (bengal gram flour) dissolved in 1 tsp water
salt to taste

For Serving
rotlis
rice

Method

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.