As health connoisseurs turn to horse gram, CHANDRA PRAKASH KALA hopes that the lesser known crop can help transform Uttarakhand's farm sector, in a big way
IT WAS like a double bonanza. Last month, a childhood friend from my village in Uttarakhand’s Pauri Garhwal district came to see me in Bhopal—my current place of residence. And true to the Garhwali custom, he brought me some gahath or horse gram—a pulse that I relished in my younger days.
Known as Macrotyloma uniflorum in scientific lexion, kulath or kulthi in Himachal Pradesh, kollu in Tamil Nadu, ulavalu in Andhra Pradesh and haruli in Karnataka, the pulse comes packed with nutritional values. But over the time, these flat seeds, bearing light red, brown and grey tints, have fallen out of favour with most people, especially urbanites. This is probably because the pulse has traditionally been utilised to feed horses, and hence the name, or probably because it has not been marketed well. However, it has not lost its charm for the Garhwalis, who still prepare different delicacies using gahath.
This story is from the May 16, 2018 edition of Down To Earth.
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This story is from the May 16, 2018 edition of Down To Earth.
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