Rainbow Chard and Mixed Kathol

Kathol is one favourite gujrati dish which is common in my household. We love the sprouted dals in the kathol and often try to use sprouted one’s rather than the plain dal. Dont go by the looks of it!! Its a treat to the adventurous palate , with flavors like jaggery , tamarind and green chillies bursting at once.

Now that Whole Foods Market has opened close by , I spend most of my weekends or days when I have nothing to do, there. Its a real treat to see so many vegetables, grains, healthy desserts etc under one roof. I can never get enough of it. Every time I go, I try their vegan sorbets and they are really Yummm!!!

Most of the organic greens are decently priced. Considering the fact there are only 2 of us in my home, I picked a bunch of this and that and we decided to “celebrate the greens” in our kitchen. Going forward you will see a lot of recipes of leafy greens on my blog.

We decided to make kathol with rainbow chard as the most common ones in my house are either a pulusukura or dal. The result was surprisingly pleasant and a treat to our palate. A sure one, in our more often list !

Coming to the Kathol, I realised I didnt have Matki or Masoor while sprouting the dals and beans , so I decided to go without them.

Rainbow Chard


1/4 cup each of Whole moong beans, Kala chana and Black eyed peas , washed , soaked and then sprouted( you can use without sprouting too)
3 cups of rainbow chard cut into small pieces.( I removed the stems and made a poriyal out of them)
2 tablespoons of jaggery
Lemon sized ball of tamarind
Oil,salt and turmeric to taste

For the tadka :

1 teaspoon of cumin and mustard seeds.
4-6 green chillies( adjust to suit)
1/4 tablespoon of asafoetida


1. Take all the sprouted beans, lentils and rainbow chard along with the tamarind in pressure cooker and cook until tender and done.

2. In a separate thick bottomed vessel, heat oil and let the cumin, mustard seeds, green chillies and asafoetida splutter. Once done , add the cooked lentils , beans and the chard mixture ,salt and turmeric and let it simmer for at least another 5 minutes.

3. Add the jaggery , remove after its mixed well. Serve hot with rice or chapati.

Mixed Kathol

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