Horse gram (kulthi)

Macrotyloma uniflorum

legume

A small, flat brown lentil rich in protein and iron, cooked in soup (rasam) or sprouted.

Origin

South India

Season (United States)

all year round

Preparation

The seeds are soaked overnight, then cooked for a long time, an hour or more, often in a pressure cooker; sprouted, they are cooked too. They are eaten cooked. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

GOS (galacto-oligosaccharides) · Plant iron · CalciumIn small amounts, not counted Folates (B9) · Insoluble fibers · ProteinWhat slows things down Phytates

Did you know?

Its English name, “horse gram”, comes from its first use as horse feed.