Horse gram

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Horse gram (Macrotyloma uniflorum, Fabaceae) is one of the lesser known beans. In India, it is also known as Gahat, Kulath or Kulthi, ಹುರಳಿ (huraLi). In Marathi, it is called as "Kulith (कुळीथ)". The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, as sprouts, or as whole meal by a large population in rural areas of southern India. Medical uses of these legumes have been discussed.

Horse gram and moth bean are legumes of the tropics and subtropics, grown mostly under dry-land agriculture. The chemical composition is comparable with more commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan, though horse gram is an excellent source of iron and molybdenum. Comparatively, horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and polyphenols than moth bean seeds. Dehusking, germination, cooking, and roasting have been shown to produce beneficial effects on nutritional quality of both the legumes. Though both require prolonged cooking, a soak solution has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts.

Indian Regional Specifics

In Tamil, horse gram (kollu, கொள்ளு) is normally used to feed horses, though it is also commonly used in Tamil dishes, including kollu porial, kollu avial, kollu sambar, and kollu rasam. In traditional ayurvedic cuisine, horse gram is considered a food with medicinal qualities.

In Telugu, horse gram (Ulavalu, ఉలవలు ) is prescribed for persons suffering from jaundice or water retention, and as part of a weight loss diet. It is considered helpful for iron deficiencies, and is considered helpful for maintaining body temperature in the winter season.

In Maharashtra, specifically the coastal Kokan region, horse gram (Kulith) is often used to make Kulith Usal, pithla and laddu.

In Karnataka cuisine, ಹುರಳಿಸಾರು (huraLi saaru), ಹುರಳಿ (huraLi) is a main ingredient.

Gahat or Kulath is a major ingredient in the Pahadi cuisine of Himalayan North India. In Uttarakhand, it is cooked in a round iron saute pan ("kadhai") to prepare Ras, a favorite of most Kumaonis.