Hurli kalu – Horse gram ( hulge or kulith)

Hurali kaal or horse gram is another high protein recipe. It is said that this is fed to race horses so they get a lot of strength!


Hurli kalu 1 cup, 1 medium sized onion chopped into small pieces, 2-3 cloves of garlic diced and crushed, 1 table spoon cooking oil, masale khara 1 table spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons,  mustard and cumin seeds and  asaphotida (hingu) for seasoning, tamarind paste 1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste.


  • Cook hurli kalu in pressure cooker by adding 3 cups of water, for 10 minutes after attaining high pressure.
  • Remove the watery part from the cooked hurli (this can be used to prepare tili or hurli kattin saroo i.e.  curry).
  • Heat oil in a vessel. Season with mustard, cumin seeds and asphotida.
  • Add diced and crushed garlic and then chopped onion and heat till it turns brownish.
  • Add cumin powder, dhania powder.
  • After 2-3 minutes, add 1/2 cup water and bring to boil.
  • Put tamarind paste, jaggery and salt in boilng mixture.
  • To this transfer the cooked hurli, add masale khara and boil for 5 more minutes with lid closed.

Tips and Tricks

  • The liquid that is drained after cooking the lentil can be used to make curry (saaru). This “kat” gives higher density and acts as a vegetarian stock 🙂
  • The hurli kalu can be also prepared by sprouting hurli and following the same recipee. For sprouting, hurli should be soaked overnight and tied in cheese cloth and kept warm( around 37 degree C) for 24 to 48 hours

Typically Served With:

Hot chapatis or rotti


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