How to make Mixed Kathol - Moong, chawli and moth cooked with spices, kokum and jaggery - a terrific combo .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Green gram, Black eyed beans (ब्लैक-आईड बीन्स )

Cuisine : Gujarati

Course : Main Course Vegetarian

Mixed Kathol Recipe Card

Mixed Kathol
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Mixed Kathol checkout Mangodi Ki Sabzi, Khatta Moong With Green Garlic, Green Gram Sundal, Green Moong Moussaka . You can also find more Main Course Vegetarian recipes like Chinese Sizzler, Soya Kheema Matar, Jeera Aloo, Mushroom Babycorn Curry.

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mixed Kathol Recipe

  • Green gram 1/2 cup

  • Black eyed beans 1/2 cup

  • Moth sprouts 1/2 cup

  • Oil 4 tablespoons

  • Carom seeds (ajwain) 1 1/2 teaspoons

  • Asafoetida a pinch

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 1/2 teaspoons

  • Garam masala powder 1 teaspoon

  • Kokum petals 4

  • Jaggery (gur) 1 tablespoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Coconut scraped 1/4 cup

Method

Step 1

Soak moong, chawli and moth in five cups of water for four hours.

Step 2

Drain and pressure-cook with salt and three cups of water till two whistles. Keep aside along with the stock.

Step 3

Heat oil in a kadai, add ajwain and fry for a minute. When it begins to change colour, add asafoetida along with one cup of water and cover immediately. Cook for two minutes.

Step 4

Remove lid, add turmeric powder, red chilli powder, coriander powder, garam masala powder, kokum, jaggery and mix. Add moong, chawli and moth along with the stock.

Step 5

Stir and continue to cook on high heat for five minutes. Add salt, chopped coriander leaves, stir and cook for a minute.

Step 6

Add scraped coconut, mix and serve hot.