Vernacular Names & Parts Used

Kulthi Dal, botanically identified as Macrotyloma Uniflorum, is commonly known as Kulthi, Kulath, Horse Gram, and Hurali across various regions of India. The dried mature seeds (Beej / Dal) are the primary part used and are valued both as a traditional food grain and an Ayurvedic dietary ingredient.

Ayurvedic Properties & Common Uses

In Ayurveda, Kulthi Dal is described as having Katu (pungent) and Kashaya (astringent) rasa, with Ushna (heating) virya, making it especially useful for balancing Kapha and Vata doshas. Classical Ayurvedic texts mention Kulthi for its role in digestive stimulation, metabolic activation, and internal cleansing support.

Kulthi Dal is traditionally used in Kwath (decoction), Yusha (soups), and dietary preparations, often prescribed with specific cooking methods to enhance digestibility. Ayurvedic knowledge emphasizes proper soaking, boiling, and spice combination to support Agni (digestive fire) and overall nutritional balance when included in regular diets.