Harshil Rajma (Kidney Beans) 500gms Rs. 285.00
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
Urad Dal (Blackgram) 500gms from Rs. 145.00
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.
Kulath (Horse Gram) from Rs. 180.00
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.
Tor Dal (Pigeon Pea) 500gms Rs. 220.00
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