Pahadi Bhatt Dal

Pahadi Bhatt is a traditional variety of white soybean grown in the high altitudes of Uttarakhand. Unlike the black Bhatt dal, this has a lighter color and milder flavor. It is often used in curries or mixed with vegetables and is known for being light, nutritious, and high in protein.

History & Cultural Significance

A native pulse of the Himalayan region, especially Kumaon and Garhwal. Often used in fasting meals or simple household dishes. Considered lighter on the stomach compared to black Bhatt. A symbol of sustainable, homegrown food in mountain agriculture.