Gahat / Gehat Gaderi Badi

Badi is a traditional culinary treasure of Uttarakhand, prepared by soaking and grinding lentils or vegetables, shaping them into small dumplings, and sun-drying them naturally. Known as Vadi in other parts of India, Badi making in the hills is a centuries-old practice deeply rooted in community living and seasonal cooking. Lentils such as moong dal, urad dal, masoor dal, chana dal, and gahat are often blended with local vegetables like petha, kakri, and gaderi to create unique hill flavours.

Prepared lovingly by women in households and villages, Badi making is as much a cultural ritual as it is a food tradition. Dried slowly under the autumn sun, these Badis are preserved for year-round use and add rich taste, texture, and nourishment to Pahari curries and vegetables. We bring you authentic Pahari Badis handcrafted by women’s groups of Uttarakhand using the same traditional methods passed down through generations.

Benefits

• • Rich source of plant-based protein
  • Easy to store and has a long shelf life
  • Enhances flavour and texture of curries and vegetables
  • Made using traditional sun-drying methods
  • Free from preservatives and artificial additives
  • Supports digestion when cooked properly
  • Prepared in small batches for better quality
  • Represents authentic Himalayan food heritage
  
  

Precautions

• Must be cooked thoroughly before consumption
• Not recommended for people with lentil allergies
• Store in an airtight container in a cool, dry place
• Avoid moisture exposure to prevent spoilage
• Consume in moderation if sensitive to legumes