Kollu

Kollu is the Tamil name for horse gram, a small-seeded legume native to the Indian subcontinent. Its scientific name is Macrotyloma uniflorum (formerly Dolichos uniflorus). In other Indian languages it is known as kulthi or kulith. It is valued as a drought-tolerant source of plant-based protein and is used in a variety of regional dishes.

Ecology and cultivation: Horse gram is a drought-tolerant annual crop widely grown in India, Africa, and parts of Southeast Asia. It suits poor soils and low rainfall, and its cultivation can contribute to soil fertility through nitrogen fixation, a trait common to legumes. It is often grown as a lower-water alternative to other pulses.

Use in cuisine: Kollu is used in diverse preparations. In Tamil Nadu, it is commonly prepared as kollu sundal (a spiced sprouted lentil salad) during Navaratri, and also in dals or curries. It is also sprouted and added to salads or ground into flour for breads in some regional cuisines. Sprouted horse gram is particularly popular for quick dishes and snacks.

Nutrition and health: Horse gram has a relatively high protein content for a legume and provides dietary fiber, iron, calcium, and other minerals. It contains antioxidants and has low fat. Traditional uses attribute digestive and general-health benefits, though modern evidence varies and should be considered cautiously.

Preparation and storage: Seeds are typically soaked for several hours or overnight to reduce cooking time, then simmered or pressure-cooked until tender. Sprouted kollu cooks quickly and is common in salads and noodles. Dried beans should be stored in a cool, dry place.