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.

khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | 

Khatta Moong

Here are some common Indian pulses, along with their English and Hindi names:

• Toor Dal: Split Pigeon Peas (???? ???)
• Chana Dal: Split Chickpeas (??? ???)
• Moong Dal: Split Yellow Lentils (???? ???)
• Urad Dal: Split Black Gram (???? ???)
• Masoor Dal: Red Lentils (???? ???)
• Rajma: Kidney Beans (?????)
• Lobia: Black-Eyed Peas (??????)
• Chole: Chickpeas (????)
• Matki: Moth Beans (????)
• Kulthi: Horse Gram  (?????)

sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | 

sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi

These pulses are a staple in Indian cuisine and are used to prepare a wide variety of dishes, such as dals, curries, soups, and snacks. They are a good source of protein, fiber, and essential nutrients, making them a healthy addition to any diet.

Gujarati Kathol, Vaal 

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.

vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal |

vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean 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. 

rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji |

rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji

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.

mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak |

mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak

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

mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal | 

mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal

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