By Akshara
August 26, 2026
Mix kathol is a traditional Gujarati dish combining various sprouted and boiled legumes to create a high protein meal. Simmered in a tomato and jaggery base, this sweet and spicy curry is packed with essential nutrients. Tempering with mustard seeds and asafoetida enhances the earthy flavours of the mixed beans. Serve this wholesome kathol alongside warm rotis or rice for a satisfying and balanced lunch.
1 cup mixed kathol (moong, chana, matki, lobia), soaked overnight  1 large tomato, finely chopped  1 tablespoon oil  1 teaspoon mustard seeds  1/2 teaspoon cumin seeds  1/4 teaspoon asafoetida  1 teaspoon coriander powder  1/2 teaspoon turmeric powder  1 teaspoon red chilli powder  1 tablespoon jaggery  Salt to taste
Boil the soaked mixed kathol in a pressure cooker for four whistles until tender, then drain and set aside.
Heat oil in a pan, crackle the mustard and cumin seeds, and stir in the asafoetida.
Add the chopped tomato, coriander powder, turmeric powder, and red chilli powder, cooking until the oil separates.
Fold in the boiled kathol, jaggery, and salt with half a cup of water, simmering for five minutes to blend the flavours.