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Mixed Kathol

Mixed Kathol

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Mixed Kathol is a majestic and profoundly aromatic Gujarati heritage meal, uniquely celebrated for its multi-pulse core and intense spiced-gravy profile. This recipe features specifically prepared batches of sprouted mung beans, chickpeas, kidney beans, and moth beans simmered in a bold amount of garlic paste, green chilies, and traditional Gujarati spices. Known for its sophisticated protein-rich appearance and status as a world-famous mandatory health-staple in traditional high-end Indian luxury household sessions, it represents the soulful heart of modern 'Pulse-Fusion' innovations. The taste is intensely rich and savory-spicy, with the garlic tempering providing a unique professional-grade robust lift. Best enjoyed hot with rotlis or rice. A mandatory choice for the refined regional meal seekers.

Mixed Kathol Recipe
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Prep Time20 mins
Cook Time30 mins
Servings4 People
DifficultyMedium
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Ingredients

2 cups Mixed pulses (Moong, Chana, Rajma, Moth), soaked
2 tbsp Oil
1/4 cup Garlic paste
1 tsp Mustard seeds
1 tsp Cumin seeds
1/4 tsp Hing
2 tsp Red chili powder
1 tsp Turmeric powder
2 tsp Coriander-Cumin powder
1 tbsp Jaggery, grated
Salt to taste
Fresh coriander
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Cooking Instructions

Tips & Secrets

  • Using a very generous amount of garlic is mandatory for achieving the most authentic 'Kathol' intensity.
  • Ensuring the pulses are boiled until tender but still structurally intact provides the absolute secret to achieving superior visual appeal.
  • The addition of a little special 'Godu' (sweet) tempering at the end provides the essential Gujarati-flavor lift.
  • Always serve with a side of lemon wedges to ensure the signature zesty-finish is achieved.

Nutritional Information(Per 1 portion (250g))

Calories

220 kcal

Protein

14g

Fat

8g

Carbs

24g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.