Horse gram
Horse Gram (Macrotyloma uniflorum) is one of the lesser known beans. 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 in India, popular especially in southern Indian states. It is normally used whole and has an earthy flavour. Channa dal can be used as an alternative. It is considered a food with 'medicinal qualities'.
Indian regional specifics
In Andhra Pradesh, horse gram (Ulava (singular) Ulavalu (plural), '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. Ulavacharu (Horse gram soup) is popular dish in Andhra Pradesh, it is served in most of the Telugu speaking people's weddings and ceremonies and tastes wonderful with boiled rice.
In Kerala, horse gram, (called മുതിര(Muthira) in Malayalam which almost sounds like കുതിര (kuthira), Malayalam word for horse), is used in special kinds of dishes.
In Tamil Nadu, horse gram (called கொள்ளு(Kollu), in the southern districts it is called Kaanam) is commonly used in Tamil dishes, including kollu chutney, kollu porial, kollu avial, kollu sambar, and kollu rasam. In traditional siddha cuisine, horse gram is considered a food with medicinal qualities.
In Maharashtra, and specifically the coastal Konkan region and Goa, horse gram (Kulith) is often used to make Kulith Usal, pithla and laddu.
In India, it is also known as Gahat, Muthira, Kulath or Kulthi, ಹುರಳಿ (huraLi).
In Konkani's and GSB's, it is called as "Kulith (कुळीथ)" and is used to make popular dishes like Kulitan Saaru and Upkari and Kulitan Ghassi.
In Karnataka cuisine, 'ಹುರಳಿಸಾರು' (huraLi saaru), ಹುರಳಿ (huraLi) is a main ingredient.
Gahat or Kulath is a major ingredient in the Pahadi of Himalayan North India. In Uttarakhand, it is cooked in a round iron saute pan ("kadhai") to prepare Ras, a favorite of most Kumaonis. In Gharwal region, another more elaborate dish is "phanu" which is made in a kadhai with roughly ground gahat (previously soaked overnight) boiled over several hours. Towards the end, some finely chopped greens (like palak or spinach, rai, tender radish leaves, or dhania (coriander leaves) if nothing else is available) are added to complete the dish. Served with boiled rice, jhangora (a millet-like grain, used as a staple by poorer Garhwalis only a decade ago and now a prized health-food) or just roti, phanu is a wholesome and nutritious meal.
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