Horse Gram (Kollu)

Organic Horse Gram (Kollu) — the rainfed dryland pulse of Kongu Nadu, grown on marginal land with almost no inputs. Kollu carries more iron than twice any other dal we stock, and it is the only pulse in our range that qualifies for a calcium claim.

Key Benefits

• High in iron — 8.76 mg per 100 g, more than twice any other dal in our range.
• A source of calcium — 269 mg per 100 g, the only pulse we stock that qualifies for a calcium claim.
• High in protein and dietary fibre — 21.7 g protein and 7.9 g fibre per 100 g.
• Naturally low in fat — just 0.62 g per 100 g, the lowest of all our pulses.
• High in folate, magnesium and potassium — 163 µg folate per 100 g.

Nutritional Information

Source: Indian Food Composition Tables 2017 (NIN Hyderabad), food code B012. Kollu is widely marketed online with health claims we will not make — we sell it on its nutrient content and its place in Tamil cooking.

Traditional Tamil Uses

• Kollu rasam — made from the cooking water, never from fresh water
• Kollu thuvaiyal / kollu chutney
• Kollu sundal and kollu masiyal (kadaiyal)
• Kollu podi — dry-roasted and ground, mixed with hot rice and sesame oil
• Kollu kanji and kollu urundai

Storage Instructions

• The hardiest pulse in our range — 12 months or more airtight in Chennai without quality loss.
• Store in a gasketed jar in a cool, dark place.
• Freeze the sealed pack for 3–4 days on arrival, though kollu is the least attacked by pulse beetle of anything we sell.
• Two or three dried red chillies in the jar.
• Always use a dry spoon.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Rainfed dryland cultivation with minimal inputs, from the Kongu Nadu belt.
• Grown without synthetic pesticides or chemical fertilisers.
• Organic certification: PGS-India / NPOP (certificate available on request).

Frequently Asked Questions

Why does kollu take so long to cook?
It has an unusually hard seed coat. Soak overnight and pressure cook six to eight whistles — a short soak leaves it stony.

Should I throw away the cooking water?
Drain the overnight soaking water, but keep the cooking water. That stock is what kollu rasam is made from and it is traditionally never discarded.

What is the difference between kollu and karuppu kollu?
Karuppu kollu is the darker landrace. Cooking and use are identical; the brown-tan type is the common market grade.