Pahadi Gahat Dal (Horse Gram)

Description

Hills Dajyu Pahadi Gahat Dal, also known as horse gram or kulthi, is a traditional pulse closely associated with Uttarakhand’s mountain food culture. Cultivated in hill conditions and carefully cleaned and sorted, it has an earthy flavour and robust texture that suit slow-cooked dals, ras, soups and stews. It can also be sprouted after appropriate preparation or milled into flour for selected regional recipes.

Key Benefits

• Traditional plant-based food naturally providing protein and dietary fibre.
• Robust, earthy flavour suited to warm and satisfying recipes.
• No added colour, polish, preservative or flavour.
• Versatile for dal, ras, soups, stews, sprouts and flour blends.
• Helps keep a distinctive Uttarakhand food tradition in everyday kitchens.

Directions / Ways to Use

• Sort and rinse thoroughly before use.
• Soak for 6–8 hours or overnight for more even cooking.
• Pressure-cook or simmer in fresh water until tender, then season as desired.
• Use for gahat dal, ras, soups, stews or grind into flour for traditional recipes.

Product Details

Ingredients: 100% horse gram (gahat/kulthi).

Source & craft: Cultivated in and sourced from Uttarakhand hill farms through the Frenzy Farm farmer network; cleaned, sorted and packed with care.

Storage & care: Store in a cool, dry place. Transfer to an airtight container after opening and protect from moisture and infestation.

Allergen / important information: Cooking time may vary naturally by crop. This is an everyday food, not a product intended to diagnose, treat or cure any medical condition.