kulith

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Also Known As

Horsegram, galath, kulath, kulthi, gahat.

Description

Kulith is a type of legume, generally grown in dry agricultural areas. It is used as food for fodder and horses in India. It is small oval, somewhat kidney shaped, green brown to reddish brown colored bean, about ½ inch diameter in size. Its aroma is similar to freshly cut hay. These are very hard in texture and require prolonged cooking time to obtain palatable value. It is consumed as whole seed, sprouts or as whole meal largely by the rural areas of southern India.

Soaked and cooked kulith
Clean, wash and soak the kulith in plenty of water for 6 to 8 hours. Drain and cook them in a vesselful of water till they are just done and use as per the recipe.
Soaked kulith
Clean, wash and soak the kulith in plenty of water for 6 to 8 hours. Drain and use as per the recipe.
Sprouted kulith
Sprouted Kulith also called as germinated Horse gram is prepared by soaking the kulith overnight for 8- 10 hours and draining out the water. The drained swollen kulith beans are then wrapped in a damp cloth and allowed to stay for a day. The small roots developed on beans or the kulith sprouts are used in
· preparation of soups,
· in salads,
· as a vegetable curry,
· in Raithas.
· It is high in proteins, iron and vitamin C

How to Select

Horsegram is common lentil and available in majority of grocery stores. Select the whole beans, which have greenish to brown colored hard texture. Check the quality to avoid any insect infestation.

Culinary Uses

· A simple horsegram dal can be made as part of the main course.
· Kulith can used to make Maharashtrian Usal , when mixed with the other ingredientsfor making it.
· You can try making Horsegram Soup i.e. Kuluth Saar or a mix vegetable soup to enhance its nutritive value. For this you require Kulith Water. It is the water used to simmer the horsegram until cooked and is used as the main ingredient for soup along with a pinch of garlic and kokam for taste.
· Kulith can also be cooked and mixed insalads to make kulith koshimbir.
· You can germinate and sprout it like other whole pulses to improve its nutritive value. Kulith sprouts can be used in many recipes.
· A curry can be prepared using the kulith water along with kulith.
· It can also be mixed in a biryani or a mix pulaoor any other rice preparation.
l Try making Kulith Khichdi as a variation of the regular khichdi.

How to Store

Being a hard legume, it has a good shelf life as compared to others. Store it in an air tight bottle in a cool dry place, which is free of moisture. It stays well for around a year.

Health Benefits

The nutritive value of Horse gram is almost similar to other pulses.
· Its regular consumption relieves the pain of dry piles.
· In women, it helps purify menstruation.
· It is said to cure arthritis.
· It is a good source of proteins. When combined with any cereal such as rice, it improves its protein biological value.
· It is also a good source of dietary fiber and helps regulate blood pressure and blood glucose levels.
· Horsegram sprouts are rich in proteins, vitamin C and iron.


Boiled kulith sprouts are the sprouts which are boiled in water until they become very soft and can be easily crushed with a little pressure. These are generally used in soups.

Parboiled kulith sprouts are prepared by slightly simmering them in water until they turn tender and brown in color. These are generally used in salads and raithas.

Soaked kulith

Kulith is very hard in texture and requires to be soaked in water for at least 7-8 hours to minimize the cooking time. You can prepare soaked kulith by heating water to hot temperature. Place the cleaned and washed horse gram lentils in it. Cover the lid and let it stand for 8 hours. The color becomes lighter and texture becomes softer, but not palatable and it needs to be cooked further to make any recipe.

Boiled kulith

The soaked kulith may be cooked by boiling it in water, which is 100-102' C or has reached its boiling point. It would be preferable to use pressure cooker in order to cook kulith via Boiling method, because in open air takes longer time. Boiled kulith is used to prepare Kulith Bhaji, or Kulith Dal. It may also be used in making usal.

Parboiled kulith

Parboiling or Leaching is partial cooking of kulith in order to later finish cooking it. For parboiling kulith, add the washed kulith to boiling water and let it cook until it softens. Now drain the hot water and run the kulith over cold water to stop the process of cooking. The color will also set. It can be refrigerated and stored or used for later cooking the recipe.




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