Gahat Dal
From Someshwar, Almora
4,500 ft
Horse gram from the Almora hills. One of the most protein-dense lentils in the world. A warming dal traditionally eaten in Uttarakhand winters. Strong, earthy, deeply satisfying.
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Origin
- Village
- Someshwar, Almora
- Altitude
- 4,500 ft
- Harvest
- December 2025
- Cluster
- Someshwar Organic Cluster
- Water Source
- Kosi river tributary
- Batch
- UK-2024-12-GDL
Origin Region
Nutrition (per 100g, raw)
Source: IFCT 2017 / NIN Hyderabad
How to Cook
Soak: 12â14 hours (must soak well)
Cook time: 50â70 minutes (dal is tough)
Pressure cooker: 8â10 whistles after soaking
- Soak gahat for 12+ hours. It's a tough dal.
- Pressure cook 8â10 whistles. Check softness.
- Mash well. The dal should be thick and pasty.
- Temper with mustard seeds, cumin, garlic, dried red chilli.
- Add the mashed dal. Simmer with salt and turmeric.
Tips
đĄ Traditionally served with steamed rice and a side of raita.
đĄ Known locally as kulath â excellent for kidney health.
đĄ Add a squeeze of lemon before serving.
Tested. Not just claimed.
Every batch is independently lab-tested before packaging.
Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)