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Horse Gram, known across India as kulthi, hurali or kollu and botanically as Macrotyloma uniflorum, is one of the most nutrient-dense and ancient pulses of the Indian subcontinent — a small, flat, brownish-red lentil long valued in traditional South Indian and Ayurvedic diets. Among the highest-protein legumes (22–25% protein) with exceptional iron, calcium, polyphenol and dietary-fibre content, horse gram has graduated from a humble rural staple into a globally recognised superfood and nutraceutical ingredient.

India is the near-dominant global producer and exporter of horse gram, cultivating it as a hardy, drought-tolerant Kharif crop across Tamil Nadu, Karnataka, Andhra Pradesh, Chhattisgarh, Odisha and Maharashtra — often on marginal, rain-fed soils where few other crops thrive. Traditionally consumed as kollu rasam, kulthi soup and sprouts, horse gram is now prized in modern wellness for documented benefits in weight management, metabolic and glycaemic support, and kidney-stone management, fuelling demand from the health-food, functional-food and Ayurvedic nutraceutical sectors worldwide.

Globally, horse gram trades primarily as whole, sortex-cleaned beans and increasingly as flour and split forms for the health-food channel, graded on cleanliness, colour uniformity, broken percentage and freedom from foreign matter. With no major rival producing origin, India enjoys a near-monopoly supply position and differentiates on health-and-superfood positioning, organic NPOP availability, nutraceutical-grade cleanliness and reliable diaspora-and-wellness channel supply.