Pahari Bhatt ki Dal is sourced directly from certified organic farmers of Uttarakhand and is made from organically grown black soybeans cultivated in the high Himalayan regions. A staple in Garhwal and Kumaon kitchens, Bhatt belongs to the leguminosae family and is valued for its rich protein and iron content. This traditional lentil has been an integral part of hill cuisine for generations and is known for its robust taste and nourishing qualities.
Bhatt ki Dal is used to prepare iconic Kumaoni dishes such as Bhatt ki Dal and Bhatt ki Chudkani (Churkani), each differing in preparation and texture. While the dal is soaked overnight and cooked to a thick consistency, Chudkani is lightly fried first and has a thinner, soup-like texture. Other traditional preparations like Bhatiya further highlight its versatility. Cooked mostly in iron utensils and tempered with ghee, Bhatt ki Dal is easy to digest and deeply satisfying, making it a wholesome everyday food in the hills.
Benefits
- Rich source of plant-based protein and dietary fibre
- Helps manage blood sugar levels and supports diabetes control
- Supports bone health due to high mineral content
- Aids healthy digestion and weight management
- Rich in iron, vitamin E, and essential amino acids
- Supports skin health, hair strength, and muscle building
- High antioxidant content helps fight oxidative stress
- Supports overall immunity and reproductive health
Precautions
- Soak overnight before cooking for better digestion
- Cook thoroughly to avoid bloating or discomfort
- Consume in moderation as part of a balanced diet
IndiaHi, I was fascinated when I came by your website. I enjoy pahadi cuisine, be it Himachali or Uttarakhandi. Your Cucumber Raita mix was enticing, and I expected the bottle will have details of how to use it. But there was no pack print on How To Use. Nor did I find anything on your website. I suspect there i no woman in your marketing team. Could you kindly tell us/me how to use this raita masala? Likewise, I am very excited with the Jakhiya. (Incidentally the product should appear under 'J' for Jhakhiya and not O for Organic :) I would have liked you to tell me where all Jhakhiya can be used and how. I am new to Uttarakhand cooking but loving every moment of it - both eating and serving. So could you kindly expand your product page information to share how Jhakhiya is used and in what dishes. I do know it is used in dal tadka, but I am sure there is far far far more to Jhakhiya. Thank you very very much. Your site is very promising and the product packaging is very inspiring. I am sure the product quality is outstanding. I have just used the cucumber masala as I felt it can be used (could not wait to find out)... and I like the taste so much. Do very very very kindly tell more about each spice that is totally Pahadi. God bless you for this site and service,. I am planning to order more.
Well noted and we do plan to add how to use/ recipes on our website very soon. Thankyou for the appreciation :-) For now sharing the below.... Cucumber Raita Mix - Whisk 1 bowl of curd until smooth, add 1 grated cucumber and ensure all the liquid is squeezed out before adding to the curd. Add 1 spoon of the raita mix, add salt to taste. The flavors of this cucumber raita mature after a few hours, hence it is always best to make it in advance and store in the fridge. Garnish with lots of fresh green coriander leaves and small cut green chilies. Jakhiya can be used just like jeera to temper dry dishes like potatoes, greens, and other vegetables but the best flavour comes out in the Pahari aloo ke gutke. Sharing the recipe fyr.... Ingredients 1 kg Boiled Potatoes cut in medium sizes 3 tbsp Mustard oil 1 tiny granule Heeng 1-2 tbsp Jakhiya 4-5 small dry red chillies 10-12 cloves garlic Salt: to taste Juice of 1 lime 1/2 cup coriander leaves, finely chopped (optional) Method Heat the oil in a nice heavy kadhai, when hot but not smoking, add the hing. Add the jakhiya and let it crackle. The oil should be hot and the jakhiya should crackle for best flavours. Do not add jakhiya to cool oil. Once it crackles add the chillies and garlic, lower flame and saute till garlic is golden. Add the potatoes, and mix well. Add the salt, and toss well again. Cook on a low flame, tossing occasionally for 15-20 minutes until the potatoes are cooked through and crispy. When done take of heat, add lemon juice and coriander and mix well. Transfer to a serving bowl, Garnish with freshly chopped coriander leaves, and serve hot.
