All-The-Pulses (19)

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Rich in vitamins and other minerals, H2H Rajma is a good source of protein & carbohydrates.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide, Harshil Rajma derives its name from Harshil- a place near Gangotri.  Rich in vitamins and other minerals, H2H Harshil Rajma is a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content and color, this Rajma is favorite of all ages.  Local name : Rajma , chemi  Botanical Name : Phaseolus vulgairs 

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide, Joshimath Rajma derives its name from Joshimath- a place near Badrinath in Chamoli Distrct at an altitude of 10,000 feet.  Rich in vitamins and other minerals, H2H Joshimath Rajma is grown with pure Himalayan glacier water,  a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content and color, this Rajma is favorite of all ages.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Free from any chemical or pesticide, Munshyari Rajma derives its name from Munshyari - Located at an altitude of 7,200 ft, Situated at the entrance of Johar valley Rich in vitamins and other minerals, H2H Munsiyari Red Rajma is a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content and color, this Rajma is favorite of all ages.  Cooking Instructions :  Wash and soak the rajma overnight. Then, drain and rinse the beans. Add soaked beans and water to a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. Cook for 15 minutes. Turn off the flame. Wait till the pressure has dropped, then open and drain the excess water. Use the cooked beans as required.

Following are the health and dietary benefits of masoor dal: Due to its high calcium and phosphorus content, regular consumption of masoor dal can help maintain skeletal health. Thus, if you want stronger bones and teeth, masoor dal should be in your grocery list. The masoor dal nutritional profile, with its low-calorie count and high fibre content, promotes a feeling of fullness and satiety. It reduces appetite. It boosts the production of red blood cells in the blood, which are necessary for purifying blood and delivering oxygen to the cells. Additionally, since masoor dal is an iron-rich food, it is excellent for pregnant or anaemic women. Since the glycaemic index and glycaemic load of masoor dal are low, and it contains a healthy amount of fibre, it is an excellent food ingredient for diabetes management. Its properties control the blood sugar spike and lower insulin sensitivity. Masoor dal is high fibre content and also lowers cholesterol in the blood and promotes heart and cardiovascular health. The presence of powerful antioxidants in masoor dal nutrition makes it an excellent food for your skin health. It is extremely helpful in maintaining healthy eyesight and vision. It may even protect your eyes from muscle degeneration and cataract. Vitamin C, manganese, zinc, antioxidants, and other bioactive compounds present in masoor dal boost immunity. Uses lentil soup is highly nutritious, and you can increase this value by adding other ingredients such as millets and barley to it. Soak the masoor dal overnight, grind it into a paste, season it with spices and ginger-garlic paste. Use this batter to make masoor dal chilla. Swap out the moong dal with masoor dal to make masoor dal khichdi. You may even add both moong and masoor dal to your khichdi.

Organic Black Chana

H2H Horse gram or Kulath / Gaheth is a unique member of the pulse family as it is known to contain medicinal properties, good for treating gall / kidney stones.  Cooked as daal, soup or even pakoras, it is mostly consumed during winters.  The legume may be a potential food source for the longer term , because of its exceptional nutrition profile, drought-resistance and general hardiness. Horse gram is the most protein-rich lentil found on the planet and is very high-powered. This important and under-utilized tropical crop is grown mostly in dry agricultural lands and keeps a rather low profile nowadays, but is prepared to expand its reputation!       Benefits: Kulath/Kulthi Dal are known to reduce weight the most . Fiber is found in plenty in Kulathi dal Also, low in lipid and sodium content, and its slow digestible starch make ideal for diabetic and obesity patients It has astringent and diuretic properties. It is also beneficial for extracting phlegm, and controlling fever and cholesterol levels.In this disease, drinking kulathi's lentils, water, soup is beneficial. Two healthy compounds are found in Kulathi lentils - flavonoids and polyphenols. Both these compounds protect the liver from hazardous chemicals and help in functioning in a healthy manner. Ayurvedic cuisine also recommends horse gram for persons affected by jaundice or water retention. The properties of Kulthi dal help to keep the skin clean and full of nutrition. Along with this, there is also protection from sunburn. Eating Kulathi dal makes hair strong. You can consume Kulathi in the form of dal, soup or water. Kulthi provides essential nutritious food to the hair. Local Name : Gahat  Botanical Name : Macrotyloma Uniflorum  How to use kulath/Kulthi ? We  can make kulath powder Kulath Dal Kulath sprouts  Kulath Soup Kulath Pakoras Recipe for making kulathi soup Boil the Kulathi lentils in water for 30 to 45 minutes to make Kulthi soup. Or boil it until it is soft. Now pour oil in the pan and let it heat up. After the oil is hot, add cumin, garlic, ginger, green chillies and onions. Roast them all well. Now add grated tomatoes and cook. After the tomatoes are cooked, add boiled kulathi lentils and cook. After the kulathi dal is cooked add the consistency you need to the soup. Cook the soup after adding water. After cooking, turn off the gas and your kulathi dal soup is ready.

H2H Blackgram is possibly the most representative daal of Uttarakhand and deeply embedded in its culture and tradition. No auspicious occasion is complete without Urad being served as part of food in different ways. For traditional recipes, click the Recipes tab.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Rich in vitamins and other minerals, H2H Rajma is a good source of protein & carbohydrates.

Ricebean (Naurangi) is grown from the lower valleys to about 2200 mts above msl. This highly nutritious daal is rich in protein, fibre, iron and minerals besides Vitamins A, B & C. It can be cooked, mixed with other daal or separately. Considered one of the lightest daal, Naurangi is good for those who can’t digest the heavier daal.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Rich in vitamins and other minerals, H2H Rajma is a good source of protein & carbohydrates. Local name : Rajma , chemi  Botanical Name : Phaseolus vulgairs 

Pahadi Black Bean (Kaala Bhatt) Naturally grown black soyabean sourced mainly from the high rises of Uttrakhand, this Soyabeans are cultivated from the original indigenous variety.

H2H Pigeon pea grows on the higher slopes of the valleys up to an altitude of 1600 meters. It is highly nutritious and rich in protein, carbohydrates, fiber and minerals. Tor is considered warm in temperament and can be cooked with Rajma. Paranthas made from Tor tastes great. Local Name : Toor   Botanical Name : Cajanus cajan 

Naturally dried green peas has been sourced from tribal farmers. These peas will have to be soaked overnight in hot water for perfect and original taste of green peas. As compared to frozen peas, they retain the nutrition content as they are dried on the plant itself. You can compare the picture of both, before and after soaking, to see how rehydration helps peas go back to its original- texture as well as taste.

Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the state as a cash crop by marginal farmers. Rich in vitamins and other minerals, H2H Rajma is a good source of protein & carbohydrates. Local name : Rajma , chemi  Botanical Name : Phaseolus vulgairs 

Bhatt- a traditional variety of Soyabean (hybrid crop) - is grown in hills as a member of Barahnaja family. Rich in calcium, phosphorus, iron, Bhatt is a good source of Vitamins as well. It can be cooked, mixed with other daal or as various Pahari dishes.  Local Name : Bhatt Botanical Name : Glygcine Max

Ricebean (Naurangi) is grown from the lower valleys to about 2200 mts above msl. This highly nutritious daal is rich in protein, fibre, iron and minerals besides Vitamins A, B & C. It can be cooked, mixed with other daal or separately. Considered one of the lightest daal, Naurangi is good for those who can’t digest the heavier daal.