Description
In Uttarakhand, when winter sets in, Gahat Dal is what mountain families reach for.
Gahat (Horse Gram or Kulthi) is perhaps the most revered pulse in Pahadi cuisine — known for centuries for its warming, medicinal properties. Traditional mountain wisdom has long valued it for supporting kidney health and generating internal warmth during cold winters. Grown in rain-fed fields in Tehri Garhwal without chemicals or fertilisers, our Gahat is as close to nature as food can get.
Why You’ll Love It
- Traditionally valued for kidney and urinary health
- Warming — generates body heat, ideal for cold weather
- Rich in iron and protein — a true nutritional powerhouse
- Rain-fed and chemical-free — pure mountain cultivation
- Versatile — works as dal or ground into Pahadi Phanu
Pure. Natural. Trustworthy.
- No chemicals. No pesticides. Rain-fed only.
- Grown in traditional fields of Tehri Garhwal
- Unpolished, unprocessed — exactly as nature intended
How to Use
For dal: slow-cook until tender (it takes time — that’s part of its character). For Pahadi Phanu: soak overnight, grind into a coarse paste, and cook slowly with ginger and green chilli. Serve both piping hot in winter with rice and a generous drizzle of sesame or mustard oil.
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