Gahat dal for kidney stones is the best-known traditional use of Uttarakhand’s horse gram, known across much of India as kulthi. This page looks at that use honestly: what Ayurveda says, what the research does and doesn’t show, the traditional gahat broth, and how to eat it safely. For gahat dal’s nutrition, taste and everyday cooking, see the complete gahat dal guide.
Short answer: Gahat dal (horse gram, or kulthi) is one of the most widely used traditional Ayurvedic foods for kidney stones. Laboratory and animal studies suggest horse gram extracts can slow the formation of calcium oxalate crystals, the most common stone type, but there are no good-quality human trials showing it dissolves stones or helps them pass. It is a nutritious dal that can be part of a kidney-friendly diet. It is not a treatment, and drinking plenty of water and following your doctor’s advice matter far more.
In This Article
- Gahat Dal for Kidney Stones — The Ayurvedic and Scientific Case
- Gahat Broth — The Traditional Preparation
- Supporting Benefits Relevant to Kidney Health
- Gahat Dal Nutrition — Quick Reference
- Who Should Be Careful
- Where to Buy Authentic Gahat Dal Online
- Frequently Asked Questions
Gahat Dal for Kidney Stones — The Ayurvedic and Scientific Case
What Ayurveda Has Always Said
In Ayurveda, gahat dal (horse gram) is described as mutrala, a food that promotes urine flow. Classical texts and long practice across Garhwal and Kumaon describe it as a food for preventing urinary stones and helping pass existing ones, which is why it is still widely recommended for kidney health in the hills.
The traditional preparation is not gahat dal eaten as a cooked dish but the water it has been soaked in overnight, or a slow-cooked gahat broth, taken regularly over several weeks. In the hill regions of Garhwal and Kumaon it has long been regarded as a household remedy for kidney stones (Down To Earth).
What the Evidence Shows
The research is promising but early, and almost all of it comes from the laboratory or from animals rather than from people.
First, studies in rats have found that horse gram extracts increase urine output and reduce calcium oxalate deposits in the kidneys. Higher urine volume is the single most important factor in preventing stones, but in people that comes mainly from drinking enough water. No human study has shown that gahat dal itself flushes out existing stones.
Second, test-tube studies show that polyphenol-rich horse gram extracts can slow the growth of calcium oxalate crystals, the type behind roughly 80% of kidney stones. That is a plausible mechanism, not proof that eating gahat dal prevents or dissolves stones in people.
What Might Explain the Traditional Use
Three properties are usually put forward to explain why gahat dal earned its reputation, none of them proven in human trials:
- Diuretic effect: seen in animal studies; the broth and soaking water also simply add fluid
- Polyphenol content: slows calcium oxalate crystal growth in laboratory tests
- Alkalising action: Ayurveda describes gahat as having an alkaline post-digestive effect; this has not been measured in modern studies
Traditional practice is to take gahat soup twice a day for about a month. If you try it, treat it as one part of a sensible routine (plenty of water, less salt, less animal protein) rather than as a cure.
Gahat Broth — The Traditional Preparation
This is the preparation Uttarakhand families traditionally use for kidney health: not gahat dal eaten as a meal, but the liquid itself, taken as a warm broth. It is simple to make and wastes nothing if you already cook gahat dal regularly.
Method 1 — The Overnight Soaking Water (Simplest)
- Measure 3–4 tablespoons of gahat dal into a glass or steel container
- Cover with 400–500ml of clean water and leave to soak overnight (8–12 hours)
- In the morning, strain the soaking water through a fine mesh into a glass
- Drink on an empty stomach, warm if preferred (gently heat without boiling)
- Use the soaked dal normally for cooking that day — nothing is wasted
This is the most widely used traditional practice. The soaking water contains some of the grain’s soluble compounds, including polyphenols.
Method 2 — Slow-Cooked Gahat Broth (Traditional Uttarakhand)
Ingredients: ½ cup gahat dal (soaked overnight and drained), 1 litre water, 1 small piece of ginger (bruised), ½ tsp cumin seeds, a pinch of rock salt.
- Add soaked gahat dal and all ingredients to a heavy pot
- Bring to a boil, then reduce to a very low simmer
- Cook uncovered for 45–60 minutes until the liquid has reduced by roughly a third and turned a deep reddish-brown
- Strain the liquid, discard the spent dal (or add to compost), and drink the broth warm
- Take twice daily — morning on an empty stomach, and again in the evening before dinner
This slow-cooked broth is the preparation most often described in traditional practice. It tastes earthy and slightly astringent; a squeeze of lemon and a little raw honey make it more palatable.
Duration: Traditional practice is twice a day for about a month, followed by regular gahat dal as part of everyday meals. There is no clinical evidence for a particular dose or duration.
Supporting Benefits Relevant to Kidney Health
Three of gahat dal’s broader nutritional qualities are relevant to anyone eating for kidney health.
Steady Energy From Fibre and Protein
Gahat dal is high in fibre and protein, which slow how quickly its starch is digested. Keeping diabetes well controlled matters for kidney health, so a fibre-rich dal like gahat is a reasonable part of the diet for people with diabetes, alongside their doctor’s advice.
High Protein Supports Recovery Without Excess Animal Protein
Gahat dal contains 22–24g of protein per 100g, among the highest of any Indian pulse. A diet high in animal protein is a known risk factor for kidney stones, so plant proteins like gahat dal are a sensible way to keep protein intake up while eating less meat.
Iron Without the Oxalate Load of Leafy Greens
People with calcium oxalate stones are often advised to limit very high-oxalate foods such as spinach and beetroot. Gahat dal provides about 7mg of iron per 100g. Pulses still contain some oxalate, so if you have recurrent stones, ask your doctor or dietitian how gahat fits your diet.
Gahat Dal Nutrition — Quick Reference
Per 100g of raw gahat dal: 22–24g protein, ~7mg iron, 287mg calcium, 5–8g dietary fibre, complex slow-release carbohydrates, low fat, low glycaemic index. Rich in polyphenols and flavonoids. Gluten-free.
For the full nutrition breakdown, dal-by-dal comparison, and everyday cooking guide, see the complete gahat dal guide.
Who Should Be Careful
Gahat dal is a traditional food, not a medical treatment. These caveats matter.
Not a Substitute for Medical Treatment
Kidney stones need medical assessment. Larger stones (typically above 6–7mm) usually can’t pass on their own and may need ureteroscopy, lithotripsy or surgery. If you have kidney stone symptoms (severe flank pain, blood in urine, difficulty urinating, fever), see a doctor promptly. Gahat dal is an everyday food, not a substitute for that care.
Who Should Exercise Particular Caution
- Pregnant women: gahat dal is traditionally considered a “heating” food in Ayurveda and is generally avoided during pregnancy. Consult a doctor before using it medicinally during pregnancy.
- Advanced chronic kidney disease (CKD): people with significantly reduced kidney function may need to limit high-potassium and high-phosphorus foods, including some pulses. Check with a nephrologist before adding gahat dal regularly if you have diagnosed CKD.
- Gout: gahat dal is high in purines. For people managing gout or very high uric acid, high-purine pulses may worsen symptoms. Moderate intake and consult a doctor.
- Digestive sensitivity: gahat dal is a harder-to-digest pulse than most. Always soak for a minimum of 8–12 hours and cook thoroughly. Starting with smaller quantities (1–2 tablespoons of broth rather than a full serving of dal) allows the digestive system to adapt.
Where to Buy Authentic Gahat Dal Online
Most gahat dal sold online as horse gram or kulthi doesn’t specify a growing region and comes from commercial suppliers. The nutrition is broadly similar wherever it is grown, but the flavour and traceability are not.
Authentic Pahadi gahat dal from Tehri Garhwal farming families, grown at altitude without chemical inputs, is sold unpolished, keeping its natural outer seed coat.
Our gahat dal comes directly from Tehri Garhwal farming communities. It is unpolished, unsorted for cosmetic appearance, and packed in small seasonal batches without blending or additives. It looks as gahat dal should — rustic, dark, and real.
Shop Tehri Garhwal Gahat Dal →
Frequently Asked Questions — Gahat Dal and Kidney Stones
Does gahat dal dissolve kidney stones?
There is no human evidence that it does. Laboratory and animal studies suggest horse gram extracts can slow calcium oxalate crystal formation, which is why it is traditionally used for stone prevention, but that isn’t the same as dissolving a stone you already have. If you have a stone, follow your doctor’s advice; gahat dal can be part of your diet, not your treatment.
How much gahat dal broth should I drink for kidney stones?
Traditional practice is one glass (200–250ml) of gahat broth or soaking water twice a day, morning and evening. Start with once a day if your digestion isn’t used to gahat. There is no clinically established dose, and the most important fluid for stone prevention is plain water through the day.
How long does gahat dal take to help with kidney stones?
Traditional guidance is about a month of regular use. There is no clinical evidence on how long gahat dal takes to have any effect on kidney stones, so don’t delay seeing a doctor while you wait to see if it helps.
Can I eat gahat dal every day?
For most healthy adults, eating gahat dal regularly (as a cooked dal 2–3 times a week, or broth daily) is safe. In Uttarakhand it is simply a weekly staple for many families. People with the conditions listed in the “Who Should Be Careful” section above should check with a doctor first.
Is gahat dal safe during pregnancy?
Gahat dal is classed as a “heating” food in Ayurveda and is traditionally avoided in pregnancy, particularly in the first trimester. As a cooked dal eaten occasionally in normal amounts it is generally considered fine, but drinking the broth twice daily during pregnancy isn’t recommended without medical advice.
Can gahat dal help a kidney stone pass?
Diet doesn’t decide whether a stone passes. Small stones (under about 5mm) often pass on their own with plenty of fluids and medical guidance; larger ones usually need treatment. Gahat dal can be part of a kidney-friendly diet at any stage, but it isn’t a treatment for stones of any size.
You might also like:
- Gahat Dal — Full Guide: What It Is, Nutrition, and Everyday Cooking
- How to Cook Jhangora — 4 Traditional Recipes + Jhangora vs Rice
- Bhangjeera (Perilla Seeds) — Wild Himalayan Seed Richer in Omega-3 Than Flaxseeds
- Shop Pulses & Dal →
Sources
The horse gram studies listed are animal and laboratory studies; there are no good-quality human trials of horse gram for kidney stones.
- Effect of Macrotyloma uniflorum in ethylene glycol induced urolithiasis in rats, Heliyon (2020) — animal study
- Assessment of calcium oxalate crystal inhibition potential… in horse gram (Macrotyloma uniflorum): high altitude farmer’s varieties, 3 Biotech (2020) — laboratory study
- Nutritive Value of Indian Foods, ICMR–National Institute of Nutrition (Gopalan et al.; print edition)
- Indian Food Composition Tables 2017, ICMR–National Institute of Nutrition (Longvah et al.) — horse gram, whole