10 Kathol recipes, Recipes using Pulses, Gujarati

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.

गुजराती कठोल रेसिपी - हिन्दी में पढ़ें (Gujarati Kathols recipes in Hindi)

ગુજરાતી કઠોળ વાનગીઓ - ગુજરાતી માં વાંચો (Gujarati Kathols recipes in Gujarati)

Gujarati Kathol, Moong

Khatta 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

Vaal Ni Dal

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.

Sprouted Curry with Methi Muthia