KATHOD VEGETABLE

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

1. Wash the pulses and soak them in water overnight.

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

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

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

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

6. Mix well and simmer for a few minutes.

7. Serve hot with chapatis or rice.

You could sprout the pulses to make the kathol more nutritious.

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