Himalayan Protein Dal Mix

Description

Six Ancient Himalayan Pulses. One Extraordinary Dal.

Most protein powders come with a chalky aftertaste, an unreadable ingredient list, and the persistent feeling that you are feeding a formula rather than your body. But in the Himalayan villages of Tehri Garhwal, strength has always come from a different source — slow-cooked dals made from mountain-grown pulses that nourish the body the way nature intended.

The Himalayan Protein Dal Mix by Fyonli brings that tradition to your kitchen. A carefully balanced blend of six high-altitude pulses — Rayansh, Urd Dal, Kulthi, Soyabean, White Rajma and Masoor — sourced directly from small-holder farms in the Devprayag and Rudraprayag regions of Uttarakhand. At 25g of plant protein per 100g, this Himalayan protein dal mix delivers serious nutrition in the most honest form possible: whole food.

Why This Dal Mix Works

• 25g plant protein per 100g — among the highest natural protein content in any dal blend
• Complete amino acid profile — six complementary pulses together cover what no single dal can
• High dietary fibre — supports digestion, gut health and steady energy through the day
• Rich in iron and B vitamins — naturally occurring in mineral-dense mountain-grown legumes
• Zero additives — no salt, no flavourings, no preservatives, no synthetic inputs of any kind
• High-altitude sourcing — grown above 1,200 metres where thinner air and mineral-rich soil push plants to produce denser nutrition
• Low glycaemic index — slow-release energy ideal for sustained athletic performance and weight management

What’s Inside: Six Pulses, Six Roles

The Himalayan Protein Dal Mix is not a random collection of leftover legumes. Each pulse is chosen for the specific role it plays in the blend’s nutritional and flavour profile.

Rayansh Dal — A rare heirloom pulse native to Garhwal’s high-altitude terraced fields. Protein-dense and nutty in flavour, Rayansh is virtually unknown outside the mountains and forms the nutritional backbone of this blend.

Urd Dal (Black Gram Splits) — One of Ayurveda’s most respected protein sources. High in B vitamins and essential amino acids. Adds a creamy texture when cooked and balances the earthier pulses in the mix.

Kulthi (Horse Gram) — Used for centuries in Himalayan folk medicine. Kulthi is prized for its high protein density and thermogenic properties — it supports metabolism and has long been a favourite fuel source for mountain communities living physically demanding lives.

Soyabean — Mountain-cultivated soyabean is one of the few plant sources that delivers a complete protein — all nine essential amino acids in a single ingredient. Grown in clean mountain air far from industrial farming zones.

White Rajma (Kidney Bean) — The climbing bean of Garhwal’s valley farms. High in protein, fibre and slow-release complex carbohydrates. Adds substance and satiety to every bowl.

Masoor Dal (Red Lentil Splits) — Fast-cooking and rich in folate and iron. Masoor rounds out the blend, contributing a smooth, creamy body and balancing the cooking time of the heavier pulses.

Together, these six pulses create a nutritional profile — and a depth of flavour — that no single dal can replicate.

How to Cook the Himalayan Protein Dal Mix

Soak: Rinse under cold water, then soak for 6–8 hours (overnight works perfectly). Soaking activates the pulses, reduces cooking time and improves digestibility.

Pressure cooker: Drain the soaked dal, add fresh water at a 1:3 ratio, and cook for 3–4 whistles. Season with rock salt, a pinch of jeera and a small spoon of ghee for a classic mountain dal.

Slow pot: For the fullest flavour, simmer on low heat for 45–60 minutes after soaking. The texture becomes deeply creamy with the layered, earthy depth that only high-altitude pulses develop when given time.

Daily serving: One cup dry (approximately 80g) provides a full protein-rich serving. Pair with mountain rice or millets like jhangora for a nutritionally complete meal.

Who Should Use This Dal

• Gym-goers and athletes who want clean, whole-food protein without powders, isolates or synthetic supplements
• Health-conscious individuals ready to move from processed nutrition to food that has been grown, not manufactured
• Vegetarians and vegans looking for a high-protein plant source with a complete amino acid profile
• Families wanting to upgrade their everyday dal to something with real nutritional depth
• People in recovery who need gentle, mineral-rich, easy-to-digest whole food
• Fitness professionals who recommend food-first nutrition as the foundation of any training plan

Why Fyonli — and Why This Dal Is Different

Most packaged dal mixes are assembled from commodity pulses stored in large warehouses and blended for cost efficiency. Fyonli works differently.

We source directly from small-holder farmers in the Devprayag and Rudraprayag regions — families who still cultivate heirloom varieties like Rayansh on terraced mountain fields, without chemical fertilizers or pesticide inputs. The altitude, the soil, the glacial meltwater — everything above 1,200 metres produces pulses with a nutrient density that flatland farming cannot replicate.

When you cook the Himalayan Protein Dal Mix, you will notice the difference immediately. The colour is deeper. The aroma is richer. The texture, when slow-cooked, is creamier. And the flavour — the slow, layered flavour of six mountain pulses coming together in a single pot — is something no supermarket blend can offer.

Clean. Simple. Just Pulses.

The ingredient list for this product is exactly six lines long. Rayansh. Urd Dal. Kulthi. Soyabean. White Rajma. Masoor Dal. That is it. No added salt. No oils. No artificial flavours. No thickeners or anti-caking agents. No preservatives of any kind.

Just six high-altitude pulses, cleaned, sorted and packed fresh in small batches from our facility in Devprayag, Tehri Garhwal, Uttarakhand.

Slow-grown in the Himalayas. In rhythm with nature.

Frequently Asked Questions

What pulses are in the Himalayan Protein Dal Mix?

The blend contains six high-altitude pulses: Rayansh Dal, Urd Dal (black gram splits), Kulthi (horse gram), Soyabean, White Rajma (kidney bean) and Masoor Dal (red lentil splits). Each is sourced from small-holder farms in the Devprayag and Rudraprayag regions of Tehri Garhwal, Uttarakhand.

How much protein does this dal provide per serving?

The Himalayan Protein Dal Mix contains approximately 25g of plant protein per 100g (dry weight). A typical cooked serving of 80g dry dal provides around 20g of protein — making it one of the most protein-dense whole-food dal options available.

How do I cook this dal mix?

Soak in cold water for 6–8 hours or overnight. Drain, add fresh water (1:3 ratio), and pressure cook for 3–4 whistles. For a richer, creamier texture, slow-cook on low heat for 45–60 minutes after soaking. Season simply with salt, cumin and a small amount of ghee to let the natural mountain flavours come through.

Is this suitable for gym-goers and athletes?

Yes — the Himalayan Protein Dal Mix is an excellent whole-food protein source for athletes and gym-goers. At 25g protein per 100g with a broad amino acid profile from six different pulses, it supports muscle recovery and sustained energy without any synthetic additives, flavourings or processing aids.

Does it contain any additives or preservatives?

No. The Himalayan Protein Dal Mix contains nothing except six pulses. No salt, no oils, no artificial flavours, no preservatives, no anti-caking agents, no thickeners — nothing. The only way to keep food this clean is to start with ingredients this honest.

Where are the pulses sourced from?

All pulses in this blend are sourced directly from small-holder farmers in the Devprayag and Rudraprayag regions of Tehri Garhwal, Uttarakhand — grown at altitudes between 1,200 and 2,400 metres above sea level without synthetic fertilizers or chemical inputs.

Can I use this as a meal prep dal?

Absolutely. The Himalayan Protein Dal Mix stores well after cooking and actually improves in flavour overnight as the pulses continue to absorb the seasoning. Make a large batch, refrigerate for up to 3 days, and reheat with a splash of water. It is an ideal meal prep staple for anyone tracking their daily protein intake.

Origin

High-altitude villages, Devprayag & Rudraprayag Region, Tehri Garhwal, Uttarakhand.