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Kulthi Dal

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description Kulthi Dal Overview

Kulthi dal is an Indian dish prepared from horse gram, a pulse known scientifically as Macrotyloma uniflorum and also called kulth, kulthi, or gehat in different regions. Horse gram is eaten in India as dal, whole seeds, sprouts, and ground meal, and it forms part of traditional food practices in Himachal Pradesh and elsewhere. The dish is intended for people seeking a legume-based regional meal rather than a standardized single recipe.

help Kulthi Dal FAQ

What is Kulthi Dal made from, and is kulthi a lentil?

It is made from horse gram, Macrotyloma uniflorum, also called kulth, kulthi, or gehat. The pulse can be eaten as dal, whole seeds, sprouts, or ground meal, so dal describes the preparation rather than one specific lentil variety. ([Indian Institute of Pulses Research](https://www.icar-iipr.org.in/horsegram/))

Do I need to soak horse gram before making Kulthi Dal?

The Indian Institute of Pulses Research says horse gram is normally soaked before cooking, and some regional recipes use prolonged cooking over a mild flame. That preparation suits horse gram because it is a firm whole pulse rather than a quick-cooking red lentil. ([Indian Institute of Pulses Research](https://www.icar-iipr.org.in/horsegram/))

Where is horse gram commonly grown in India?

Major production includes Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra, Odisha, and Chhattisgarh. The same crop is also used as food, forage, and green manure. ([Indian Institute of Pulses Research](https://www.icar-iipr.org.in/horsegram/))

Can horse gram be used as sprouts or flour instead of dal?

Yes, Indian food traditions use horse gram as whole seeds, sprouts, and ground meal as well as dal. The crop contains roughly 17.9% to 25.3% protein according to the Indian Institute of Pulses Research, although the figure varies by variety and sample. ([Indian Institute of Pulses Research](https://www.icar-iipr.org.in/horsegram/))

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