Kulth / Horse Gram Dal

Grown on terraces around Rohru and Kotkhai, mostly for household use with the surplus sold locally.

Sun-dried and stored whole in the kothar until needed.

• Terrace-grown, Upper Shimla
• Sun-dried and stored whole
• Hardy crop, minimal inputs

Soak 6–8 hours — kulth is hard and needs it.

Pressure cook 6–8 whistles until fully soft.

Temper with ghee, garlic and chilli. Eat hot.

Kulth is winter food in these valleys — dense, warming, and cooked when the weather turns.

It's a pulse, so like all pulses a natural source of plant protein and dietary fibre.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.