Appearance:  The beans are small, oval-shaped, and typically dark brown or reddish-brown.

Regional names: Besides Kulthi, it is known by many regional names, including Gahat (in Uttarakhand), Ulavalu (in Telugu), Kollu (in Tamil), and Hurali (in Kannada).

Cultivation: It is a hardy, drought-resistant crop grown in various parts of India, including the Himalayan regions, southern states, and central India.

Use in cuisine: While less common than other lentils like red or green gram, it is a staple in many traditional dishes, especially in South India and the Himalayan regions. It is used to make dals, curries, and soups.

Kulthi dal is considered a superfood due to its dense nutritional profile. Key health benefits include:

Nutrient-rich: It is an excellent source of protein, iron, and fiber.

Weight management: Its high fiber content helps with satiety, which can assist in weight loss.

Kidney stones: According to Ayurveda, its diuretic properties may help manage and prevent kidney stones by dissolving calcium salts.

Ayurvedic properties: It is believed to have "vata-kapha balancing" properties, which may help with conditions like cough and arthritis.

Warming effects: Its warming nature makes it a popular food during the winter months.

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