By Akshara
August 15, 2026
Kulith, or horse gram, is a nutritious legume long praised for its warming properties, making it an excellent choice during damp monsoon months. Cooking horse gram into a light, spiced soup provides comfort while aiding digestion and boosting energy during rainy days. The earthy flavour of the lentils pairs beautifully with garlic, cumin, and tamarind, creating a soothing broth that warms from the inside out. Enjoy it hot as a starter or served over a small bowl of steamed rice.
1/2 cup kulith (horse gram) 3 cups water 4 cloves garlic, finely minced 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1 tablespoon tamarind pulp 1/2 teaspoon turmeric powder 1/2 teaspoon crushed black pepper 1 tablespoon ghee Salt to taste Fresh coriander leaves for garnish
Soak the kulith in water overnight, then pressure cook with three cups of water, turmeric, and salt for six whistles until soft.
Mash the cooked horse gram slightly with a whisk to thicken the broth while retaining some rustic texture.
Heat ghee in a small pan, crackle the mustard and cumin seeds, and sauté the minced garlic until light golden brown.
Pour the tempered spices into the simmering kulith broth along with tamarind pulp and crushed black pepper, cooking for five minutes before garnishing with fresh coriander.