Mixed Kathol Recipe - 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 (sabut moong), Black eyed beans

Cuisine : Fusion

Course : Main Course_Veg

Mixed Kathol

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Mixed Kathol Recipe - How to make Mixed Kathol

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Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Green gram (sabut moong) 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 chopped2 tablespoons

  • Coconut scraped1/4 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.

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