Vernacular Names & Parts Used

Kulti Dal Powder, botanically identified as Macrotyloma Uniflorum, is traditionally known as Kulti Dal, Horse Gram, Kulthi Dal, and Field Gram in Ayurvedic texts and regional practice. The mature seeds/pulses are carefully harvested, cleaned, shade-dried, and finely powdered to retain their nutritional and medicinal properties.

Ayurvedic Properties & Common Uses

In Ayurveda, Kulti Dal is described as possessing Madhura (sweet) and Tikta (bitter) rasa, with Ushna virya, traditionally associated with Vata-Kapha balancing properties. Classical references highlight Kulti Dal for strengthening muscles, supporting urinary and kidney health, aiding digestion, and inclusion in rejuvenating and nutritive formulations.

Kulti Dal Powder is widely used as a raw material for Ayurvedic pharmaceutical preparations, herbal tonics, and traditional herbal industries. Due to its potent nutritional and botanical nature, careful processing, correct dosage, and expert supervision are recommended for safe and effective use.