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Gahat Dals are dried beans of Macrotyloma uniflorum. Gahat dal curry is most popular in North India. It is also used to make Khichdi. In India, it is used to make ‘Phanu’ another more elaborate dish which is made in a pan with roughly ground gahat (previously soaked overnight) boiled over several hours
Where to use
Gahat dal curry is most popular in North India, specifically in Uttarakhand. It is also used to make Khichdi. In the Garhwal region of India, it is used to make ‘Phanu’, another more elaborate dish which is made in a pan with roughly ground gahat (previously soaked overnight), boiled over several hours. Towards the end, some finely chopped greens (palak or spinach, mustard, tender radish leaves, or coriander leaves) are added to complete the dish.
Horse Gram (Gahat Dal), when consumed regularly, aids weight loss.
Also Known as
Kulthi, Kulith, Kalathi
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