Anjappar horse gram is a dried pulse also known as kulthi, with a small grain and firm texture. In Indian cooking it brings texture and substance to everyday dishes, from dals to curries and side dishes. It is a useful basic for bringing variety to pulse recipes.
How to use it. Rinse and soak it if your recipe calls for it; then cook until tender before seasoning.
Best for. Suitable for South Indian recipes, pulse curries and substantial spoon dishes. Keep it in a cool, dry place in a well-sealed container.
Anjappar, 500 g pack. Sent from Barcelona to Spain and Portugal.
Ingredients
Horse gram (kulthi) 100%.
Allergens
Contains none of the 14 allergens subject to mandatory declaration under Annex II of Regulation (EU) No 1169/2011.
Nutrition information
Single-ingredient unprocessed product: exempt from the mandatory nutrition declaration under Annex V of Regulation (EU) No 1169/2011.
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.