Pahadi Dal Set from Uttarakhand Himalaya is a pack of five locally grown pulses (dal) -Toor Dal (Pigeon Pea) , Naurangi Rains (Rice Bean), Munsyari Rajma (Kidney Beans) , Gahat (Brown Horsegram) and Kala Bhatt (Black SoyaBean). They are naturally grown in the hills of Uttarakhand.
Toor Dal (Pigeon Pea) - 500 grams - Pahadi Toor is a homegrown pulses crop, widely cultivated in rain- fed areas of Uttarakhand Himalaya. It is grown in a natural environment and is an important source of protein. It is one of the most popular Dal in central Himalayan region of India.
Best before: 9 months from the date of packaging
Naurangi Rains (Rice Bean) - 400 grams - Naurangi Rains is a homegrown pulses crop, commonly cultivated in rain- fed areas of Uttarakhand Himalaya. It is a highly nutritious legume, a rich source of Phosphorous and calcium and known for its digestive properties. It is commonly used in the form of dal, stuffed parathas and sprouts.
Best before: 9 months from the date of packaging
Munsyari Rajma (Kidney Beans)- 500 grams - Relish the exquisite taste of homegrown Munsyari Rajma from the laps of Milam Glacier. This variety of Rajma is produced at an altitude of around 7800 ft. It is one of the most loved varieties of Rajma in Uttarakhand.
Best before: 9 months from the date of packaging
Gahat or Kulth (Brown Horsegram) -500 grams - Gahat/Kulth is a homegrown under exploited legume commonly cutlivated in higher Himalayan valleys. It is a rich source of protein, calcium, polyphenols, iron and high on medicinal values and is a great source of relief for people suffering from arthritis and kidney stones. It is also good for people suffering from high blood- glucose levels.
Best before: 9 months from the date of packaging
Kala Bhatt (Black SoyaBean) -500 grams - Kala Bhatt is a homegrown pulses crop, widely cultivated in rain- fed areas of Uttarakhand Himalaya. A rich source of protein and iron, commonly consumed in the form of dal, stuffed chapatis and is also used as an ingredient in the very famous pahadi dish called Chainsoo. This variety of kala bhatt has a buttery texture and offers a nutty , richer and sweeter flavor than widely common white variety.
Best before: 9 months from the date of packaging