Mixed Kathol nu shaak ( મિક્સ કઠોળ શાક ) Recipe | Mixed Legumes Curry

Introduction of Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry]

Mixed Kathol is a super nutritious and hearty curry made from a mixture of various beans and legumes (‘kathol’). It’s a protein powerhouse! There’s no fixed recipe; you can use any combination of beans like moong, moth beans, black-eyed peas, chickpeas, and kidney beans. These are all cooked together in a spicy and tangy gravy, creating a dish that is rich in both texture and flavor.

Fun Facts about Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry].

• This dish is especially popular during the winter months, providing warmth and energy.
• Sprouting the beans before cooking them not only enhances the flavor but also significantly increases their nutritional value.

Traditional Value of Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry]. Mixed Kathol represents the importance of pulses and legumes in a traditional vegetarian Gujarati diet. It’s a dish that celebrates variety and nutrition. It is often made on special religious days or during the winter to provide a wholesome, satisfying meal that is packed with energy.

Why People Love to Eat Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry]?

People love this dish because it’s so hearty and flavorful. Every spoonful offers a different texture, from the soft moong beans to the firmer chickpeas. The spicy gravy ties everything together beautifully. It’s a very filling and satisfying dish that makes you feel strong and nourished.

When People Eat Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry]?

This is a popular dish for a weekend lunch, especially during the winter. It’s also a great dish to make when you have small quantities of many different beans left over and you want to use them all up!

Which Other Dish or Foods Complement Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry]?

Mixed Kathol is best enjoyed with a rustic bread like bajra no rotlo (pearl millet flatbread) or with hot, fluffy puris. A simple bowl of plain rice also works well. To complete the meal, serve it with a wedge of lemon, some sliced onions, and a dollop of yogurt.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry]?

• When you want a really filling meal, you might say, “Aaj to kaik bhaare jaman banavjo, jene ke mixed kathol.” (“Make some heavy food today, like mixed beans curry.”).
• A compliment for this hearty dish is, “Khai ne shakti aavi gai!” – “I feel energized after eating this!”

FAQ about Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry]?

• Do I need to soak all the beans for the same amount of time? No. Larger, harder beans like chickpeas (chana) and kidney beans (rajma) need to be soaked for longer (overnight), while smaller beans like moong can be soaked for just a few hours.
• Can I use canned beans? For convenience, you can use canned beans. Just make sure to rinse them well before using. However, cooking with dried, soaked beans will always give a better flavor and texture.

Recipe of Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry] | જાણો Mixed Kathol (મિક્સ કઠોળ) [Mixed Legumes Curry] બનાવવાની પરફેક્ટ રીત

Mixed Kathol

"Mixed Kathol" means mixed legumes or beans. This is a nutritious and hearty curry made by combining a variety of beans like moong, chana, kidney beans, and black-eyed peas. It's a great way to use up different lentils and beans you have on hand, resulting in a protein-packed dish.

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Course: Gujarati sak, Main Course

Cuisine: Gujarati

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups mixed whole beans e.g., moong, moth, chana, kidney beans, black-eyed peas,
• soaked overnight
• 1 large onion finely chopped
• 2 large tomatoes pureed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida hing
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander-cumin powder
• ½ teaspoon garam masala
• Salt to taste
• Chopped fresh coriander for garnish

Equipment

• Pressure cooker
• Pan or kadai

Method

 

1. Pressure cook the soaked mixed beans with enough water and a little salt until they are
2. all tender. Since different beans have different cooking times, soaking them well is key.
3. Cook for about 5-6 whistles.
4. Heat oil in a kadai. Add mustard seeds and cumin seeds.
5. When they splutter, add asafoetida and ginger-garlic paste.
6. Add the chopped onion and sauté until golden brown.
7. Add the tomato puree and cook until the mixture thickens and oil separates.
8. Add all the spice powders (turmeric, red chili, coriander-cumin) and cook for a minute.
9. Add the boiled mixed kathol along with its cooking water.
10. Mix well and let it simmer for 10-15 minutes for the flavours to blend.
11. Finish with garam masala and garnish with fresh coriander.

Notes

● The combination of beans is entirely up to you.
● This dish is often served during special religious occasions or as a part of a festive meal.
● It tastes great with puri, roti, or rice.