White horse gram

Kollu paruppu

Kulthi Dal

Vellai Kollu

It sounds like you're listing various types of pulses and legumes, which are commonly used in Indian cooking and other cuisines around the world. Here’s a bit more information on each:

1. White Horse Gram (Phaseolus radiatus): This is also known as Mung Dal or Moong Dal. It’s a small, green pulse that is often used in Indian dishes. When split and peeled, it’s known as Yellow Moong Dal. It’s popular for its easy digestibility and high protein content.

2. Kollu Paruppu (Horse Gram): Known as "Horse Gram" in English, Kollu Paruppu is a legume that’s commonly used in South Indian cuisine. It’s high in protein and fiber and is often used in soups, stews, and as a base for various dishes.

3. Kulthi Dal (Kulthi or Horse Gram): This is another term for Horse Gram. It is known for its strong flavor and is used in various traditional dishes. It’s believed to have numerous health benefits, including aiding in digestion and weight management.

4. Black Horse Gram (Vigna mungo): This is also known as Black Gram or Urad Dal. It’s a dark-colored pulse with a slightly nutty flavor. It’s often used in Indian cuisine to make dishes like dosas, idlis, and in various curry preparations. It’s also used to make dal, a staple in Indian diets.

Each of these pulses has unique nutritional benefits and can be used in a variety of dishes to add protein and flavor. Do you have a specific dish in mind or need a recipe?