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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

MIXED KATHOL

2018-01-16

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Ingredients

  • 1/4 cup whole Bengal gram (black chana)
  • 1/4 cup whole green gram (green moong)
  • 1/4 cup black-eyed beans (chowli dal)
  • 1/4 cup moth beans (matki)
  • 1/4 cup dried peas (suka vatana)
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon asafoetida (hing)
  • 4 small round red chillies (boriya)
  • 1 teaspoon green chilli-ginger paste
  • 1/2 teaspoon tamarind pulp (imli)
  • 1 tablespoon jaggery pulp (gur)
  • 2 tablespoons oil
  • salt ot taste

Method

Step 1

Wash the pulses and soak them in water overnight.

Step 2

Next day, drain and pressure cook the pulses in 2 cups of water.

Step 3

Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida and stir for a while.

Step 4

Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds.

Step 5

Add the cooked pulses, tamarind and jaggery pulp and salt.

Step 6

Mix well and simmer for a few minutes.

Step 7

Serve hot with chapatis or rice.

Recipe Type: ,
rasoi

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