Kulath Daal | Kulthi Ki Daal | Horse Gram |Kollu |Vulavalu| कुल्थी दाल

Kulthi ki Daal, known in Ayurveda as Kulattha, is a traditional legume praised in classical texts such as the Bhav Prakash Nighantu for its deep medicinal and nutritional properties. Primarily mentioned under the Shimbi Dhanya Varga (group of pulses), Kulattha is known for its Ushna (hot potency), Katu (pungent taste), and Laghu (light) and Ruksha (dry) qualities, making it highly effective in balancing Kapha and Vata doshas.

Ayurvedic texts recommend Kulthi for managing kidney stones (Ashmari), urinary tract issues (Mutrakrichra), joint pains (Ama Vata), and digestive problems. Due to its Lekhana (scraping) and Medohara (fat-reducing) actions, it is also considered beneficial in obesity and cholesterol management.

Bhav Prakash Nighantu Insights (Shloka Summary):
Rasa (Taste): Katu (Pungent), Kashaya (Astringent)

Guna (Qualities): Laghu (Light), Ruksha (Dry)

Veerya (Potency): Ushna (Hot)

Vipaka (Post-digestive effect): Katu (Pungent)

Actions (Karma):

Ashmarighna: Breaks and expels kidney stones

Mutral: Promotes urination

Lekhana: Scrapes toxins and fat

Amapachaka: Digests undigested toxins (Ama)

Shothahara: Reduces swelling and inflammation

Health Benefits:
💧 Promotes Kidney & Urinary Health

🧽 Removes Toxins & Excess Fat (Lekhana effect)

🦴 Supports Joint Health & Relieves Inflammation

🧘♂️ Balances Kapha & Vata Doshas

🌿 Rich in Iron, Protein & Dietary Fiber

Suggested Use:
Boil as a soup or dal. Traditionally used in Ayurvedic diets, especially during detox or Panchakarma. Often prescribed in pathya ahar (dietary regimen) for urinary and metabolic disorders.

Ingredients:
100% Pure, Whole Kulthi (Horse Gram) – Naturally Grown & Sun-Dried

Storage Instructions:
Store in a cool, dry place. Keep in an airtight container for long-lasting freshness.