E03 Kulthi/Gahat Dal With Sticky Red Rice From Uttarakhand | The Green Kitchen Season 2

Kulthi/Gahat Dal With Sticky Red Rice From Uttarakhand

In episode 3 of the Green Kitchen, food historian and critic Professor Pushpesh Pant and CSE's Vibha Varshney discuss a rice and legume combination from Uttarakhand.

Macrotyloma uniflorum (horsegram, also known as horse gram, kulthi bean, gahat, or hurali) is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. This is enjoyed with the Sticky Red rice also known as Laal Chawal or Ghadwali red rice. This rice is organically cultivated in the Purola region of Uttarakhand. It is said to boost immunity.

Join Professor Pant as he delves into the history of this rice and lentil variety along with their connection to the environment. Enjoy Gahat Dal With Sticky Red Rice with us!

The Green Kitchen is a show that celebrates the link between nature, nutrition and livelihood. It showcases foods sourced from local biodiversity.