A Bowl of Comfort

When a gnarly head cold knocked me off my feet recently, I instinctively craved something warm, soothing, and healing. My mind went straight to a nourishing and comforting soup: Kulith Peeth (Cream of Horse Gram) Soup. In no time it cleared my sinuses and soothed my soul.

This earthy soup looks and feels just like cream of mushroom, but is made with kulith peeth (horse gram flour). It’s the kind of soup that warms you up from the inside out. Its perfect when you’re feeling under the weather or just need a gentle reset. Bonus? It’s high in protein and fiber, low in calories but big on flavor! It’s an ideal soup for anyone looking for something light yet satisfying.

go-to comfort fix

This Kulith Peeth (Cream of Horse Gram) Soup is a go-to remedy for one of my best friends in Pune. It’s her family’s go-to comfort fix, lovingly made by her mom. The recipe has been passed down through generations, with a lot of love and care. Now, she makes it for her own son whenever he needs a little extra warmth in a bowl. On one of our shopping trips to a specialty food store near her house, she picked up a packet of kulith peeth and shared her mom’s recipe with me.

I brought her mom’s recipe into my own kitchen using the packet of kulith peeth I had picked from that store. I tried the original recipe first and then added a few personal twists another time.

To make it my own, I added green onions and red chili flakes to the fragrant base of ghee, cumin seeds and garlic from the original recipe. I finished the soup with a handful of baby spinach for color, texture, and a little vitamin boost. Garnished with cilantro and the reserved green onion tops, it turned out creamy, flavorful, and incredibly nourishing—just the kind of soup that brings you back to life.

Kulith: The Unsung Superfood

Kulith or horse gram may not be mainstream, but it’s a nutritional powerhouse that’s deeply rooted in Indian kitchens. It’s high in dietary fiber, has a low glycemic index, is loaded with protein, iron, and calcium. Kulith is often used in Ayurvedic diets to boost energy, aid digestion, and generate internal warmth. This legume is also great for anyone watching their calories. Horse gram is naturally low in fat and high in fiber, helping you feel full and nourished without heaviness.

Using kulith peeth (horse gram flour) instead of whole horse gram beans allows the soup to come together in a fraction of time. It also gives the soup a smooth, creamy texture that doesn’t need any dairy to feel rich and comforting. The earthy taste and hearty character of the flour make it an excellent base for soups or stews—like the popular variation of Maharashtrian Pithla made with kulith peeth—especially in colder weather or when you’re under the weather.

Can’t find kulith peeth? You can make your own by grinding whole horse gram seeds in a high-power blender. In fact, I ground my own when I developed the recipe to share. Store-bought flour is usually sieved and lacks the husks, but I found that the unsieved flour added a beautiful texture and depth to the soup.

Serving and Making it your own

This soup is best enjoyed steaming hot, served straight from the pot. A simple garnish of fresh cilantro and the reserved green onion tops adds a pop of freshness. I also love the contrast of the wilted greens in the creamy base. I tend to have baby spinach in my refrigerator and it works very well for an extra nutrient boost and color contrast. But feel free to use any leafy greens you have on hand—methi (fenugreek leaves), kale, or even chard would be lovely here.

I’ve made this soup multiple times and love how versatile it is. One time, I used tender green garlic in place of the regular kind for a milder, seasonal twist. On another occasion, I stirred in fresh shelled fava beans—they added a lovely bite and an extra boost of plant-based protein.

Feel free to change things up—stirring in some cooked grains like rice, quinoa or millets to make it heartier. But honestly, it’s perfect on its own as a clean, wholesome, feel-good bowl of soup. If you’d like, serve it with a slice of toasted sourdough or a bowl of steamed rice for a wholesome meal.

Why You’ll Love It

This Kulith Peeth (Cream of Horse Gram) Soup is everything you need when you’re craving something nourishing and soul-soothing. It’s rich in plant-based protein, fiber, and minerals that support immunity and gut health, while staying light on calories—perfect for anyone eating mindfully. Naturally gluten-free and dairy-free (just swap the ghee for oil), it feels like a gentle reset for your system on tired days.

Whether you’re feeling under the weather or just want a wholesome bowl of comfort, this soup delivers—warming, healing, and deeply satisfying without ever weighing you down.

Kulith Peeth (Cream of Horse Gram) Soup

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5 from 3 reviews

• Author: Vasanti

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Description

A comforting and nourishing, high-protein low-cal soup made with earthy kulith (horse gram) flour.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Slurry

• 1/2 cup kulith dal (whole horse gram) or kulith peeth (horse gram flour), (see Faqs & Notes + Variations)
• 4 cups water (see FAQs & Notes)

For the Soup

• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/4 tsp asafetida
• 2–3 large cloves garlic, finely chopped (see Variations)
• 2 medium green onions, thinly sliced (white and green parts separated)
• Crushed red chili pepper, to taste (see FAQs & Notes)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 handfuls baby spinach, roughly chopped (see Variations)
• Chopped cilantro, for garnish

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Instructions

Making the Slurry

• Start by grinding the whole horse gram in a high power food processor or blender to a fine powder. You can pass it through a sieve if you prefer to separate the husk.
• Transfer the prepared horse gram flour to a mixing bowl and whisk in the water, making sure there are no lumps.
• Set aside until ready to use.

Making the Soup

• Heat the ghee in a pot or a saucepan over medium heat.
• Add cumin seeds and let them crackle for a few seconds.
• Add in the asafetida, followed by the chopped garlic, the white parts of the green onions, and crushed red chili pepper.
• Sauté for about a minute until fragrant.
• Pour the prepared slurry into the pot.
• Season with salt and pepper.
• Give it a good stirand bring the soup to a gentle boil.
• Stir in the chopped spinach.
• Cover with a lid and simmer for about 5 minutes, until the spinach wilts and the soup slightly thickens (see FAQs & Notes for cooking tip).
• Take the pot off the heat.
• Garnish with chopped cilantro and the reserved green parts of the green onions.
• Serve hot (see FAQs & Notes for storage tips).