Sanjeev Kapoor

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Mixed Kathol   Recipe

Moong, chawli and moth cooked with spices, kokum and jaggery - a terrific combo .

This recipe has featured on the show Khanakhazana.

Preparation Time : 5-6 hour

Cooking time : 26-30 minutes

Servings : 4

Mixed Kathol

Main Ingredients

Green gram (sabut moong), Black eyed beans





Level Of Cooking



  • 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
  • Jaggery (gur)
    1 tablespoon
  • Salt
    to taste
  • Fresh coriander leaves chopped
    2 tablespoons
  • Coconut scraped
    1/4 cup


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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