kulthi

Kulthi, commonly known as horse gram, is a drought-tolerant legume native to the Indian subcontinent and widely grown in India, Nepal, Bangladesh, and parts of Africa. The plant, Macrotyloma uniflorum (syn. Dolichos uniflorus), produces small brown seeds that are used as food. The dried seeds are processed for dal (split seeds) or used whole, and the sprouted seeds are eaten as a salad ingredient in some cuisines.

Botany and cultivation details are typical of annual legumes. Kulthi tolerates heat and poor soils, making it well-suited to semi-arid regions. It is often grown in rotation with cereals and contributes to soil fertility through nitrogen fixation. Harvested seeds can be stored for extended periods, making kulthi a valuable crop in drought-prone areas.

Culinary uses are diverse. The dried seeds are soaked, boiled, and used in soups, curries, and stews, or ground into flour for flatbreads and snacks. Sprouted seeds are consumed fresh in salads or garnishes. In South Asian cuisines, kulthi dal is a common preparation that highlights its earthy, nutty flavor.

Nutrition and health aspects are notable. Kulthi is relatively high in protein and dietary fiber for a legume and provides minerals such as iron and calcium while being low in fat. Like other legumes, it contains anti-nutritional factors such as phytic acid, which can be reduced by soaking, sprouting, and thorough cooking. Traditional uses include urinary and digestive remedies in some cultures, but robust clinical evidence is limited.

See also: legume, pulses, dal, sprouted foods.