Kulth Daal
Lintels or Dals, Pahadi cuisine

Kulath Ki Daal / Horse Gram Millet

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Kulath Ki Daal- A tasty and different dal straight from Himalayan Foothills i.e Kumaun. Kulath dal or horse gram millet is very fondly served in kumaun with madwe ki roti.

Firstly, I wanted to apologize for the long break, I was busy with my new baby venture, my jewelry business trying to put it into shape, completing my orders, build up my online shop i.e Drumbeats!!  And was trying to start up my dream project ….must visit my Instagram pages –Minal’s spice world as well as Drumbeads ….:). While I was busy with the new venture I had left some recipes lined up in my Dropbox….so posting them now. Continuation of tasty mountain food ( kumaoni cuisine ) I wanted to share pahari Dal / kulath ki dal / mandua ki dal/horse gram millet Kulath or Horsegram is also known as Gahat. This dal is tempered with gandharein. Searching on what it is, I came to know it’s a sort of heeng, I couldn’t get it so I used regular heeng and cumin seeds.

 Kulth ki daal a pahari delicacy
Kulth ki Daal

What Is Kulath/Horse gram?

Horse gram is a legume that grows and propagates in arid regions, such as in the drylands in southern, central, and northern parts of tropical countries namely India, Sri Lanka, and Malaysia. Horse gram is a climbing herb, having leaves with tiny leaflets in triplets and white-colored flowers. The flattened small seeds that are red, brown, or black and resemble the shape of a curved beak.

It is called horse gram because It is high-powered and hence used as feed for horses before races. Actually, Horse gram is the most protein-rich lentil found on the planet.

Health Benefits :

This minute natural seed offers some marvelous advantages for overall well-being, being densely packed with vital nutrients. Horse gram, besides being intrinsically vast in carbohydrate and protein content, also abounds in essential trace minerals like iron, molybdenum, and calcium. These ensure optimal energy, muscle strength, regulated red blood cell synthesis, and fortified bones. Moreover, it also supplies ample amounts of the B vitamins, that guarantee the normal metabolic functioning of cells.

As per ayurveda this daal has Hot taseer but it is :

  • Antioxidant
  • Antidiuretic
  • Astringent

However, I personally feels that everything is good for health if it is consumed in a moderate quantity over do of everything is bad.

What is Gandherni?

Gandherni is a pahari( fragrant bark) herb which is commonly used in a pahari or Kumauni cuisine. It gives this daal a very unique flavour and adds a special fragrance to it. I recommend that if you are looking for an authentic flavour do not skip this herb gandherni. However, this is an absolutely optional ingredient you can make this kulath daal without gandherni too. So if not easily available you can skip it. Or Buy It From Amazon

Kulath Ki Daal / Horse Gram Millet

Recipe by MINAL SHARMACourse: MainCuisine: Pahari, IndianDifficulty: Medium


Prep time


Cooking time




Soaking Time

4-5 hrs

Kulath Ki Daal- A tasty and different dal straight from Himalayan Foothills i.e Kumaun. Dal is very fondly served with madwe ki roti.


  • Mandua Kulath …..1 cup

  • Rice Paste…………..2 Tbsp

  • Turmeric powder…..1 tsp

  • Coriander powder….1 tsp

  • Garlic………………….5/6 in no.

  • Ginger………………..20 grams

  • Red Chilly powder……1 tsp

  • Butter…………………….50 grams

  • Asoefetida……………..a pinch

  • Cumin seeds…………..1/2 tsp

  • Gandhreni small piece

  • Onion ……………………1 chopped


  • Soak the dal in water for 4-5 hrs. Crush a little in a mixer.  
  • Chop ginger and garlic. Add ginger, garlic, turmeric, coriander and half of the chilly powder and salt in dal, Boil/pressure cook the dal in water double the amount of dal. 
  • When done, add rice paste and cook for some time. Before removing the dish from the burner, add cumin seeds, Asofetida, gandhreni (if you get it )and rest of the chilly powder. 
  • In a small pan heat pure ghee and add chopped onion in it cook onion till turn golden brown add a little red chilli powder just to add taste and give this Bhagar to cooked dal.
  • Garnish the dal with either little boiled rice or with lots of butter and coriander leaves.

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  1. Pingback: Madwe ki Roti||Ragi flour Roti - Minal's spice world

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