The amazing health benefits of Horse Gram (Kulthi)

Kulthi or horse gram is the best natural remedy and it is sharp, bitter and hot. Horse gram is beneficial in cough breathing problem due to phlegms, flatulation, hiccups, stones and fever.  It also eliminates germs, worms and causes impurities of bile and blood. Kulthi also causes inflammation and checks sweating.

Horse gram grows as an annual plant with an attractive appearance and it has trifoliate leaves with each leaflet growing between 2.5 cm and 5 cm in breadth. These plants are indigenous to the south-eastern regions of India. They are also found in other parts of the world including Africa, Malaysia, Australia and the West Indies.   

Health Benefits:

1. Drinking semi liquid solution of horse gram powder cures flatulation.
2. If the water in which horse gram had been soaked for the whole night is taken daily, then it cures stones.
3. The use of horse gram in the diet relieves the pain of dry piles.
4. Drinking the semi liquid mixture of powdered horse gram and powdered black pepper cures sore throat.
5. Its use in the diet is good for women as their menstruation is purified.
6. If it is used in food it cures diseases of the stomach.
7. They also help to lower cholesterol levels.
8. The lipid extracts of Horse gram are beneficial for treating peptic ulcer.
9. Horse gram is believed to be beneficial for treating kidney stones.

     Horse Gram recipe method:

1. Clean, wash and soak the Kulthi in enough water and soak overnight or for 8 hours.

2. Drain the Kulthi and cook in a pressure cooker with 4 cups of water with a half a  teaspoon of salt, crushed, ginger, garlic and onions up to 3 whistles.

3. After the pressure is down, open the lid and check if Kulthi is cooked.

4. Add chopped yellow cucumber, cover cooker and cook up to one whistle.

5. Switch off flame.

6. Open lid when cool and adjust the salt and add the tamarind pulp and stir to mix; boil well on medium flame.

7. Add 1/4 cup of water if dal is thick.

8. For the tempering, heat the oil in a small pan and add the mustard seeds.

9. When mustard seeds crackle, add the red chillies, cumin seeds, coriander seeds, red chilli powder and turmeric powder, asafoetida and curry leaves and sauté for 30 seconds.

10. Pour this tempering over the prepared dal and mix well.

11. Garnish with chopped green coriander.

12. Serve piping hot with steamed rice, papad and pickle.

      Note: It is harmful for pregnant women or a person suffering from plethora or tuberculosis. It also causes the formation of excessive bile.

          

    Nutritional Facts

    Here is the nutritional fact for 100 gm of this legume:

Nutrients	Amounts
Energy	321  Ecals
Moisture	12 gm
Protein	22 gm
Fat	0 gm
Mineral	3 gm
Fiber	5 gm
Carbohydrates	57 gm
Calcium	287 mg
Phosphorous	311 mg
Iron	7 mg