Kulith
the super pulse of India
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International Year of Pulses 2016
The 68th UN General Assembly declared 2016 the International
Year of Pulses (IYP) (A/RES/68/231)
The IYP 2016 aims to heighten public awareness of the
nutritional benefits of pulses as part of sustainable food
production aimed towards food security and nutrition.
For more information and to download free posters for your
school/ office canteen, etc., visit - http://www.fao.org/pulses2016/en/
Pulses in Indian context
From Punjabi Chole to Idli Sambhar, from Moong Dal Halwa
to Dal Pakwaan, Pulses are a core of the Indian traditional
diet.
Pulses share the field with major grains, improves
the soil and restore groundwater.
Addresses the double burden of malnourishment:
Satiates the hungry and the Weight Loss meal of
the obese.
Farm Body People who work on the farm have a
beautiful body tone, muscle strength,
lustrous and thick hair owing to a diet
rich in pulses.
Versatile: Can be consumed by both
humans and cattle; by a toddler to
the aged; from its pod to the whole
crop.
Kulith - The super pulse!
Cultivated in India since the time of
Yoga and Ayurved. Eventually only a
handful of conventional cash crops
started dominating while the
underutilized indigenous pulses,
like Kulith, became marginalized!
From making Kollu, eaten with
rasam and Idlis in the South to
mouth watering Usal and Pithla in
the coastal regions of
Maharashtra, to Khichadi in
Himachal, its consumed Pan India!
Kulith (Horsegram), with its
excellent nutrient profile and plenty
of antioxidants, protects you
against kidney stones and gall
stones and also prevents lifestyle
disorders.
Has the potential to fight hunger,
anemia, growth retardation,
maternal mortality, fetal and
infant abnormalities of the
malnourished population.
Reference source: NUTRITIONAL AND REMEDIAL POTENTIAL OF AN UNDERUTILIZED FOOD LEGUME HORSEGRAM (Macrotyloma
uniflorum): A REVIEW, A. Bhartiya, J. P. Aditya and L. Kant, The Journal of Animal & Plant Sciences, 25(4): 2015, Page: 908-920 ISSN:
1018-7081
Kulith From past to present
Download the super pulse from your
ancestors for your health. Native to
India since millennia.
Versatility: Cost effective food for all age
groups. Each and every part of the pulse can be
used.
Recognized by your genes.
The Mother pulse: Easy to cultivate and also
gives back by enriching the soil and your body.
The pulse can help take your kul
forward. The pulse promotes sperm
production and helps maintain
hormonal balance.
References: Nutritive value of Indian foods (NIN), C. Gopalan.
Wholesome meal: Apart from protein, good
source of minerals such as calcium, iron and
zinc. Gives Satiety post the meal. Keeps you
young, vibrant and beautiful.
Kulith Gluten free, vegan protein
To counter Obesity
To counter Malnourishment
Lowers cholesterol
Converts fat to energy
Lysine
Promotes growth
& calcium absorption
De-Stresses
Promotes fat loss
Tryptophan
Energy production
Normal growth
Controls BP
Controls Blood Sugar
Arginine
Better nutrient delivery
Improves immunity
Promotes lean body
BCAA
Sustained energy release
Reduces fatigue
Improves compliance
to exercise
Phenylalanine
References: Nutritive value of Indian foods (NIN), C. Gopalan.
Improves memory
Kulith For a beautiful you!
Prevents dark
circles!
Lean and
toned body !
Prevents stretch
marks and
wrinkles!
Soft supple
skin!
Kulith A wholesome, economical meal!
1 serving= 25 g.
and
v/s
Price = Rs 1.5
Protein= 6.25 g.
1 serving= 150 ml.
1 serving= 1 egg
Price= Rs 5
Protein= 6.6 g.
Price= Rs 7.5
Protein= 4.8 g.
A family of 4 can be fed a wholesome meal for just Rs 6 using Kulith, a good and healthier
alternative to the currently expensive moong and toor dal.
References: Nutritive value of Indian foods (NIN), C. Gopalan.
Two recipes using Kulith
1. Mandga Ingredients:
Kulith and rice in a proportion of 2:1
A small piece of Jaggery / 1 cup Sugarcane juice
1 cup Milk
Salt to taste
Elaichi powder and kesar to taste
Recipe:
Step 1: Dry roast kulith and rice separately. Remove the husk from the pulse and
grind to make rava. Keep aside.
Step 2: In a pan, bring 1 cup water to boil and add salt, jaggery and milk (jaggery
can be replaced by sugarcane juice)
Step 3: Begin adding the ground rava to this pan (just like kheer). Add elaichi and
kesar for flavors. Drink this as a beverage for breakfast!
2. Shengole Ingredients:
2 cups Kulith atta
3-4 tbspn - Hot oil
2 tspn Jeera (1 tspn for dough and 1 tspn for Vaghaar)
1 tspn Rai
2-3 pcs Kokum
Salt to taste
Recipe:
Step 1: Make a thick dough of kulith atta by adding hot oil, jeera and water to
it.
Step 2: Roll out thin strips to make kadboli like round shape. Keep them aside.
Step 3: Prepare Vaghaar by adding rai and jeera to hot oil.
Step 4: Follow it up by adding water, kokam and salt. Bring to boil
Step 5: Add kadbodi to this vaghaar and cook.
This can be served with steaming hot rice and ghee or can be consumed as
mid-meal snack
Share your recipe
You can share your Kulith recipe with us at [email protected] with subject Kulith
You can also send your Pulse recipes to UN FAO at [email protected] along with the
following details high resolution photograph of your completed dish
name of the dish
your name
country or region of origin for the recipe
ingredients (including quantities)
method/directions
brief description of the dish
total cook time (approximate)
servings
type of dish (e.g. main dish, side dish)
Credit to the author will be given for all photos and recipes when published.
