| Horse gram | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| Family: | Fabaceae |
| Genus: | Macrotyloma |
| Species: | M. uniflorum |
| Binomial name | |
| Macrotyloma uniflorum (Lam.) Verdc. |
|
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 by a large population in rural areas of southern India. Medical uses of these legumes have been discussed. It is mostly used in South Indian states.
Horse gram and moth bean are legumes of the tropics and subtropics, grown mostly under dry-land agriculture. The chemical composition is comparable with more commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan, though horse gram is an excellent source of iron and molybdenum. Comparatively, horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and polyphenols than most bean seeds. Natural phenols are mostly phenolic acids, namely, 3, 4-dihydroxy benzoic, p-hydroxy benzoic, vanillic, caffeic, p-coumaric, ferulic, syringic and sinapic acids.[1] Dehusking, germination, cooking, and roasting have been shown to produce beneficial effects on nutritional quality of both the legumes. Though both require prolonged cooking, a soak solution[2] has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts.
In Kerala, horse gram, (called മുതിര (Muthira) in Malayalam which almost sounds like കുതിര (kuthira), Malayalam word for horse), is used to feed horses and also used in special kinds of dishes.
In Tamil Nadu, horse gram (called கொள்ளு (Kollu), in the southern districts it is called Kaanam) is normally used to feed horses, though it is also commonly used in Tamil dishes, including kollu porial, kollu avial, kollu sambar, and kollu rasam. In traditional siddha cuisine, horse gram is considered a food with medicinal qualities.
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.
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 Marathi-Konkani, it is called as "Kulith (कुळीथ)".
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. Phnau is somewhat heavy to digest; it's quite possible to go through the whole day without feeling in the least bit hungry, after having a big phanu meal in the morning. Similar Botanical name of horse gram/Gahat or Kulath/KULTHI IS Dolichos biflorus from the Leguminiaceae family.