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Gujarati Kathols, Gujarati recipes using pulses

Kathol recipes, Gujarati recipes using Pulses. Kathol means pulses, and these have a special place in Gujarati cuisine. They are prepared not just as dals but also as delicious subzis which are mostly served at lunch time so that they will get digested easily. Also, they can be used to make pulaos. They are a very good source of cholesterol-lowering fiber and protein.

Gujarati Kathol, Moong 

The use of whole green gram or moong is very common in a Gujarati household. Dry subzi like Sukha Moong made with regular spices or Khatta Moong simmered with curds and spices are unique and a perfect accompaniment to phulka roti and some sliced onions.

Gujarati Kathol, Vaal 

Rangoon vaal are low in fat and rich in B-complex vitamins, calcium and potassium. They can be sprouted and added to salad or boiled and added to soup to fortify their nutrient content. Rice with vaal ni dal is a favorite combination of surtis. You can even make this quick one dish meal Vaal Ni Dal No Pulao.

Kathol Recipes

A wonderful combination of various kathols with a sweet-sour flavor from jaggery-tamarind pulp. Mixed Kathol is usually served during ‘jaman’ and is a regular in Gujarati fare. Take your pick from pulse preparations like Sprouted Curry with Methi Muthia, Rasawala Chana are other delights that taste great with rotis and parathas.


Try our Kathol recipes, Gujarati recipes using Pulses and other Gujarati recipe articles below.

Gujarati recipes
Gujarati Drinks recipes
Gujarati Dry Snacks recipes
Gujarati Faral, Faraal recipes
Gujarati Breakfast recipes
Gujarati Dal / Kadhi recipe
Gujarati Farsans recipes
Gujarati Kachumber / Chutneys / Achar recipes
Gujarati Khichdi  recipes
Gujarati One Dish Meals recipes
Gujarati Rotli, Gujarati Thepla recipes
Gujarati Shaak Sabzi recipes
Gujarati Sweet Mithai recipes


mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.

Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis.

Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with 65 amazing images. Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack is a unique stuffed ragda patties. Learn how to make gujarati style ragda pattice. To make Gujarati ragda patties, make the ragda and stuffed patties. Place 2 stuffed patties on a serving plate. Pour ¼ portion of the ragda evenly over it. Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it. Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it. Serve immediately. Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices. The ample use of spices works well with the bland but pleasant taste of potatoes and the nutty flavour of white peas, to give a well-balanced stuffed potato patties in dry peas curry. Laced with sweet and spicy chutneys, and topped with crunchy sev and papdi, the gujarati style ragda pattice is a truly exciting medley of flavours and textures. A plate of piping hot ragda patties shared with friends huddled under the vendor’s umbrella on a rainy day, is an experience to savour. It is quite filling and can be served as a meal by itself.. You can also try other Gujarati recipes like Sev Usal or Ghughra. Tips for Gujarati ragda patties. 1. The safed vatana has to be soaked, so plan for it a day in advance. 2. The cooked safed vatana for the stuffing has to be drained well before making it. This will make shaping the patties easier. 3. If you have used the new variety of potatoes and so the potato mixture is sticky, add 1 tbsp of cornflour to it. 4. If you are serving the ragda later, you may have to add little water before reheating to adjust the consistency of the ragda. 5. Ensure that the stuffing is sealed well so the patties doesn't open while cooking. 6. The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate. Enjoy Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with step by step photos.

khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with amazing 22 images. khatta moong is a quick and easy Gujarati sabzi recipe. It is super easy to make and is made with minimum and the most basic ingredients. Each ingredient used in the recipe is used in Indian houses on a regular basis such as moong sprouts, sour cuds, besan, ginger green chilli pasta and spices. The use of whole green gram or moong is very common in day-to-day Gujarati food. dahiwala khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this Gujarati khatta moong. Being a Gujju, I make khatta moong atleast once in a week for lunch or dinner and each and every family members simply loves this simple yet delicious recipe! You can have Gujarati khatta moong with bhakri, roti or chapatti. I prefer having it with rice. It falls under the category of my comfort food, you are also equally going to love this khatta moong recipe! Learn to make khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with detailed step by step recipe photos and video below.

chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with 36 amazing images. chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi commonly features on Gujarati menu. Learn how to make healthy lobhia sabzi. To make chawli bean sabzi, clean and wash the chawli and soak in enough water in a deep bowl for 8 hours or overnight. Next day, drain well and discard the water. Combine the chawli, salt and 1½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Do not drain the water. Next, heat the oil in a deep non-stick kadhai, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds. Add the cooked chawli (along with the liquid), turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the tamarind pulp and jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the chawli bean sabzi hot garnished with coriander. This unique Indian cow pea curry is sure to please your palate with its exciting sweet, sour and spicy flavour. With tamarind, jaggery and chilli powder, not to forget a quick and traditional tempering, the fiber and protein-rich chawli bean becomes a tangy treat that you will love to munch on! This healthy lobhia sabzi can be relished by cardiac patients, diabetics as well as weight watchers. However, we recommend them to avoid the use of jaggery and keep a check on the carbs this sabzi lends. While we have soaked the chawli beans overnight, when in a hurry you can wash and pressure cook them without soaking. However, then ensure to increase the number of whistles to 4 and also after adding the spices cook it for few more minutes to get the perfect aroma and flavour of chawli bean sabzi. Tips for chawli bean sabzi . 1. Serve chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | with roti. 2. Serve healthy lobhia sabzi | Indian cow pea curry | with bread. To make it healthy use whole wheat bread. Enjoy chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with step by step photos.

Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime.

rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with 28 amazing images. rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji is a unique sabzi which reinforces the taste of Gujarat. Learn how to make broad field beans curry. To make rangoon na vaal sabzi, wash and soak the rangoon vaal in enough water for 8 to 10 hours. Drain, add enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked. Allow the steam to escape before opening the lid and keep aside. Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot. Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this broad field beans curry. If you wish to pamper yourself with a creamy sabzi without the use of cream, there is no better way than to cook yourself some luxuriant Gujarati rangoon na vaal sabji! Serve it with roti, rice and a pickle like methia keri or bhavnagri mirchi to make a wholesome meal. Tips for rangoon na vaal sabzi. 1. Soaking is very indispensable, so plan accordingly. 2. Learn how to make tamarind pulp. Enjoy rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with step by step photos.

The beautiful colour of this Sprouted Curry with Methi Muthia will be the first thing that catches your attention, and this is because of the smart combination of coriander and spinach in the masala paste. But, that’s the just the beginning of the whole, enjoyable story! The mouth-watering flavour of the curry, prepared with a balanced mix of coconut milk and a spicy paste, the crunch of sprouts and the crispness and aroma of freshly-prepared methi muthias, all come together to create an experience worth remembering.

Not very spicy but super tasty, the Masala Toovar Dal is a homely Maharashtrian dish that goes very well with roti or steamed rice . Here, cooked toovar dal is flavoured with a paste of garlic, red chillies and other aromatic seeds like coriander and cumin. Onions sautéed in ghee give the dal a nice crunch and pungent touch, while tomato shares its beautiful tang. Enjoy this Maharashtrian delicacy hot and fresh. You can also try other dishes like the Masala Masoor and the Kabuli Chana and Paneer with Mixed Vegetables .

how to sprout vaal, lima beans recipe | how to make sprouts val beans | how to sprout and peel vaal | health benefits of sprouted vaal | with 19 amazing images. how to sprout vaal, lima beans recipe | how to make sprouts val beans | how to sprout and peel vaal | health benefits of sprouted vaal | To sprout vaal, (lima beans) place vaal in a bowl and cover with enough water. We have used 1 1/2 cups vaal to make 3 cups sprouted vaal. Cover and soak vaal (lima beans) for 15 hours in plenty of warm water. Drain. Place the soaked and drained vaal (lima beans) in a damp cheese cloth and leave to sprout for 24 hours. Note that 12 hours is not enough to sprout. Ensure that there is a little bit of water at the bottom of the bowl so that the vaal will use it to sprout. Add 1/4 cup water over the vaal and damp muslin cloth to ensure the lima beans sprout over the next 24 hours. Tie the muslin cloth well and keep aside for 24 hours to enable sprouting. Our vaal (butter beans, lima beans) is now sprouted after 24 hours. Put the sprouted vaal in a bowl full of water as we are going to peel them. Peel the sprouted vaal with your fingers. Wash and drain the vaal. This is required as we have sprouted the beans for 24 hours. Your sprouted vaal is ready to be used in sabzis, dal and salads. Vaal, not so common in many households, in reality has a basketful of nutrients for us. One cup of sprouted vaal can make up more than 35% of our daily intake of protein and more than 50% intake of fibre. This duo of nutrients in sprouts val beans is a perfect weight watcher’s friend. No Indian meal is complete without a dal or sabzi. Whether lunch or dinner, the dals and sabzis play important roles in balancing the meal, not just in taste and texture but on the nutritional front too. This sprout vaal, lima beans are one such beans which can be used to make Gujarati vaal ni dal to Maharashtrian vaal ki usal. From diabetics to heart patients and those suffering from cancer can learn how to sprout and peel vaal and include them in their diet. For a complete nourishing meal, the simple logic is to carry your sabzi made from sprouted vaal with roti and salad to work. Tips for how to sprout vaal, lima beans. 1. Do remember to soak the beans in warm water and for the said time (15 hours) to get the perfect sprouts after soaking. 2. Patting water on the muslin cloth is a must as air, moisture and warmth are the prerequisites for sprouting. 3. Do not tie the muslin cloth very tight. Leave it slightly loose so there is space for sprouts to grow. Enjoy how to sprout vaal, lima beans recipe | how to make sprouts val beans | how to sprout and peel vaal | health benefits of sprouted vaal | with step by step photos.

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