Make Mix Kathol Sabji – Rich in Protein Fibre Lunch Recipe
Mix Kathol Sabji is an Indian vegetarian dish(curry) made with various legumes, herbs, and spices. It embodies the essence of comfort food while providing a powerhouse of nutrition.
The word “kathol” refers to pulses and legumes, the cornerstone of this vibrant dish.
I have used black gram, kidney beans, chickpeas, green chana, gram, moth beans, and black-eyed beans. You can add any pulses of your choice. The combination of legumes can vary based on regional preferences and available ingredients. Each type of legume contributes its unique texture and flavor, creating a delicious and satisfying base.
Legumes are an excellent source of plant-based protein, dietary fiber, and essential vitamins. They are a great and healthy option for vegetarians. Additionally, they can help with weight loss and reduce blood cholesterol and sugar levels.
What sets mix kathol sabji apart is its masterful use of Indian spices. Aromatic cumin, earthy turmeric, flavorful coriander powder, and fiery red chili powder are just a few of the key spices that enhance the flavor while providing a host of health benefits, from aiding digestion to boosting immunity. The dish has a medium spice level, with hearty boiled beans creating a creamy texture without any added cream.
This mix kathol sabji is both versatile and delicious. This recipe uses onion and garlic but tastes even better without these. Whether served during festive occasions or as a daily meal, mix kathol sabji adapts to various culinary contexts, making it a beloved staple in many households. Mix kathol sabji is quick and easy to prepare, taking only 20 minutes in a pressure cooker. Serve this mix kathol sabji with roti, paratha, or even rice. In restaurants, mix kathol sabji is a popular choice on the thali.
In summary, mix kathol sabji is delicious, healthy, and flavorful—a must-try recipe!
Table of Contents
Recipe Video
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Make Mix Kathol Sabji – Rich in Protein Fibre Lunch Recipe
Ingredients
- ¾ cup Mix Pulses (Kathol)
- 1 Onion
- 2 Tomatoes
- 2 green chili, 4 garlic cloves ½ inch ginger, fresh coriander
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- ¼ tsp Red Chilli Powder
- ¼ tsp King Kitchen Masala
- 1 tsp Kasuri Methi
- Salt as per taste
- 2 tbsp Ghee
- 2 cups Water
- Fresh coriander Garnish
Instructions
- Soak 3/4 cup of mixed pulses overnight. You can use a variety of pulses such as black gram, kidney beans, chickpeas, green chana, gram, moth beans, black-eyed beans, or any pulses of your choice.
- After soaking overnight, rinse the pulses two or three times with water and drain them.
- Add two green chilies, four garlic cloves, a half-inch piece of ginger, and some fresh coriander into a mortar. Grind them into a smooth paste, then transfer it to a bowl.
- Next, add the following spices to the bowl: 1/4 teaspoon of asafoetida, 1/4 teaspoon of turmeric powder, 1/2 tablespoon of coriander powder, 1/4 teaspoon of red chili powder, 1/4 teaspoon of kitchen king masala, one teaspoon of kasuri methi, and a little water. Mix everything well.
- Heat 2 tablespoons of oil in a pressure cooker and add one teaspoon of cumin seeds. Sauté for about a minute.
- Add one chopped onion and sauté until golden brown.
- Add two chopped tomatoes and cook until they become soft and tender. *Tip: The tomatoes will release oil.
- After the tomatoes are soft, add the prepared masala mixture and sauté for another minute. *Tip: This indicates that the spices have cooked well and the oil is starting to separate.
- Now, add the soaked pulses along with salt to taste. Sauté for about a minute to combine the pulses with the spices.
- Pour in two cups of water and cover the cooker. Cook until you hear six whistles or until the pulses have softened.
- Once the steam has released naturally, carefully open the cooker. Stir the mixture well and check the doneness of the pulses by pressing them between your fingers.
- If necessary, add water to adjust the consistency.
- Add two tbsp of clarified butter and some fresh coriander leaves, and mix all the ingredients.
- Serve hot with roti or paratha.
How to Make Mixed Pulses (Kathol) Sabji at Home Step-by-Step Photos
- Soak 3/4 cup of mixed pulses overnight. You can use a variety of pulses such as black gram, kidney beans, chickpeas, green chana, gram, moth beans, black-eyed beans, or any pulses of your choice.
- After soaking overnight, rinse the pulses two or three times with water and drain them.
- Add two green chilies, four garlic cloves, a half-inch piece of ginger, and some fresh coriander into a mortar. Grind them into a smooth paste, then transfer it to a bowl.
- Next, add the following spices to the bowl: 1/4 teaspoon of asafoetida, 1/4 teaspoon of turmeric powder, 1/2 tablespoon of coriander powder, 1/4 teaspoon of red chili powder, 1/4 teaspoon of kitchen king masala, one teaspoon of kasuri methi, and a little water. Mix everything well.
- Heat 2 tablespoons of oil in a pressure cooker and add one teaspoon of cumin seeds. Sauté for about a minute.
- Add one chopped onion and sauté until golden brown.
- Add two chopped tomatoes and cook until they become soft and tender. *Tip: The tomatoes will release oil.
- After the tomatoes are soft, add the prepared masala mixture and sauté for another minute.
- Now, add the soaked pulses along with salt to taste. Sauté for about a minute to combine the pulses with the spices.
- Pour in two cups of water and cover the cooker. Cook until you hear six whistles or until the pulses have softened.
- Once the steam has released naturally, carefully open the cooker. Stir the mixture well and check the doneness of the pulses by pressing them between your fingers.
- If necessary, add water to adjust the consistency.
- Add two tbsp of clarified butter and some fresh coriander leaves, and mix all the ingredients.
- Serve hot with roti or paratha.
FAQ
What are the benefits of mixed kathol?
Mix kathol is high in protein, rich in fiber, and a good source of iron, packed with essential minerals and vitamins. It is a healthy and nutritious meal that supports immune function and energy metabolism.
What are the ingredients of mixed kathol?
The ingredients are a variety of pulses such as black gram, kidney beans, chickpeas, green chana, gram, moth beans, black-eyed beans, or any pulses of your choice, onions, tomatoes, spices, and herbs.
Conclusion
In this recipe of mix kathol sabji, we share how to prepare a healthy and nutritious meal using limited spices and herbs. This dish offers a balanced diet with simple ingredients that combine to create a delicious and flavorful meal, making every dining experience a celebration. The mix kathol sabji is a must-try dish loved by family members and guests. If you haven’t tried this dish yet, we encourage you to try and leave a comment for us. Your suggestions are valuable for our improvement.