Horse gram encyclopedia topics

Horse gram - 2 reference results

Horse gram (Macrotyloma uniflorum, Fabaceae) is one of the lesser known beans. It is also known as Gahat, Kulath or Kulthi, ಹುರಳಿ (huraLi) in India and is grown here to be used as food and fodder.

Horse gram and moth bean are the unexploited legumes of the tropics and subtropics grown mostly under dry-land agriculture. The chemical composition is comparable with commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan. 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. Both the legumes require prolonged cooking to obtain product of acceptable nature. A soak solution (1.5% NaHCO3 + 0.5% Na2CO3 + 0.75% citric acid) treatment has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts. The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, sprouts, or whole meal by a large population in rural areas of southern India. Medical uses of these legumes have been discussed.

Following are the regional specifics of the use of Horse Gram in India:

In Tamil, this is referred as KOLLU (கொள்ளு). Normally used to feed horses. But Tamil Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.

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

In the Karnataka cuisine, ಹುರಳಿಸಾರು (huraLi saaru), ಹುರಳಿ (huraLi) is the 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.