Jain Mix Kathol – Mixed Beans Jain Style
Recipe GLPRdc2e907af694d3
A wholesome Jain-style legume medley combining black chickpeas, white chickpeas, red kidney beans, and whole urad dal, slow-cooked until tender. The beans are infused with aromatic tempering of cumin seeds and mustard seeds in ghee, then simmered with tomatoes, green chilies, and warming spices. This nutrient-rich side dish pairs beautifully with rice or paratha for a complete meal.
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Ingredients
¼ cup Black chickpeas (kala chana)
¼ cup White chickpeas (kabuli chana)
¼ cup Red kidney beans (rajma)
¼ cup Whole urad dal
2 tablespoons Ghee (clarified butter)
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
2 Whole dried red chilies
2 Green chilies, finely chopped
1¼ cups Tomatoes, finely chopped
½ teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Cumin powder
Salt, to taste
Water for soaking and cooking
Directions
In a large bowl, combine black chickpeas, white chickpeas, red kidney beans, and whole urad dal. Rinse thoroughly under cold running water until the water runs clear. To soak: either submerge in plenty of fresh water for 8 hours or overnight, OR use the quick method—add enough water to cover the beans, bring to a boil over high heat, boil for 3–4 minutes, remove from heat, cover tightly, and let sit undisturbed for 1 hour. Once soaked by either method, discard the soaking water.
Transfer the soaked beans to a pressure cooker.
Add 3 cups of fresh water and salt to taste. Stir gently, then cover the pressure cooker with its lid and place the weight securely on top.
Cook on high heat until the pressure cooker whistles twice, then immediately reduce the heat to the lowest setting. Continue cooking for 30 minutes.
Remove from heat and allow the pressure to release naturally. Once the pressure has fully dissipated, carefully open the lid. Meanwhile, heat the ghee in a separate large pan over medium heat.
Add the mustard seeds to the hot ghee and allow them to pop and crackle. Once they begin popping, add the cumin seeds.
Let the cumin seeds sizzle briefly to release their aroma, then add the whole dried red chilies. Sauté for a few seconds until fragrant.
Add the chopped green chilies and finely chopped tomatoes to the pan. Cook for about 4 minutes, stirring occasionally, until the tomatoes soften and become slightly mushy. Then add the turmeric powder, red chili powder, cumin powder, and a pinch of salt (adjust carefully as the beans were already salted). Stir well to combine the spices.
Cook for 1 minute more to allow the spices to bloom, then add the cooked beans along with all the liquid from the pressure cooker.
Stir the mixture gently and bring to a simmer. Let it simmer for 5 minutes to allow the flavors to meld.
Taste and adjust seasoning if needed. Serve hot alongside steamed rice or paratha.
