MIXED KATHOL

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.