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Kulthi (Horse Gram) Whole Grains
WHOLE GRAINS

Kulthi (Horse Gram)

Kulthi Dal

Product Overview

Whole horse gram grain is rich in protein and iron. Used in traditional dal recipes across Uttarakhand and South India. Known for its kidney benefits and weight-management properties.
250g, 500g, 1kg, 5kg
100 kg
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Complete transparency — from the soil it was grown in, to the hands that sorted it, to the bag it ships in.

About This Product

Horse gram, called kulthi in Uttarakhand and Jharkhand, is one of the most protein-dense pulses grown in India and one of the least commercially promoted. It grows on rain-fed rocky hillside soil where very few other crops survive, without any irrigation or synthetic input. Farming families in Uttarakhand and Andhra Pradesh have grown it for generations as a subsistence food crop and a traditional medicinal pulse. The grain is hand-harvested, sun-dried, and sorted by hand. No processing beyond cleaning and destoning is done. It is sold as whole, unpolished horse gram. Rich in protein, iron, and calcium, kulthi is used in traditional winter dal preparations and in Ayurvedic cooking for its warming properties.

Colour

Dark brownish-red to chocolate brown: small, flat, oval seeds

Texture

Hard grain requires pre-soaking for 6–8 hours before cooking

Aroma

Distinctly earthy and slightly strong, characteristic of horse gram

Natural Qualities

One of the highest protein pulses available
Rich in iron and calcium
Traditional Ayurvedic and medicinal grain
Unpolished whole grain, fully intact
Grown without irrigation or synthetic inputs
Naturally gluten-free
TRANSPARENCY YOU CAN TRUST

How It's Grown & Processed

Farming Method

Rain-fed rocky hillside farming in Uttarakhand and Andhra Pradesh. No irrigation. No synthetic fertilizers. Grown as a subsistence and traditional crop. One of the most resilient pulses in Indian agriculture.

Processing Method

Grain hand-harvested → sun-dried → de-stoned and cleaned → hand-sorted for impurities → graded for size → packed in moisture-sealed bags.

Shelf Life

9 months from date of packing

Storage Advice

Store in a cool, dry airtight container. Kulthi keeps well in dry conditions — once opened, seal and use within 3 months. Always soak for 6–8 hours before cooking. Do not cook without pre-soaking.
Naturally Grown

Naturally Grown

Zero synthetic inputs

Sun-Dried

Sun-Dried

Traditional methods only

Hand-Sorted

Hand-Sorted

Every single batch

Traceable

Traceable

Farm to your door

Unpolished

Unpolished

Bran fully intact

No Preservatives

No Preservatives

Clean label assured

Traditional Uses

This product has been used for generations:

Kulthi dal cooked with garlic and cumin as a winter dal
Horse gram soup with onion and tomato in South Indian style
Used in traditional Uttarakhand cuisine as a seasonal dish
Sprouted kulthi in salads for high-protein preparation
Used in Ayurvedic cooking for warming winter meals

Best Suited For

Ideal for the following buyers:

Ayurvedic ingredient distributors
Specialty and organic retail stores
Hospital clinical nutrition buyers
Wellness and health centre operators
International rare pulse importers
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