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Mixed Khatol Curry

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
Cook Time 15 minutes
Total Time 50 minutes
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.