Gahat Dal (Pahadi Dal)

Gahat Dal, also known as Pahadi Dal, is a cherished Himalayan pulse from Uttarakhand, cherished for its earthy flavour, rich nutrition, and deep-rooted medicinal value. Grown in the high-altitude mountain farms, this hardy lentil is naturally packed with protein, fibre, iron, and calcium. For best results, it is soaked overnight, slow-cooked with ginger, garlic, and turmeric, and finished with a fragrant tadka of ghee, cumin, hing, and local herbs. Whether made as a thick, comforting dal, a lighter ras, or a hearty soup, Gahat Dal is celebrated in both cuisine and Ayurveda for aiding digestion, regulating blood sugar, and supporting kidney and urinary health—an enduring, wholesome staple of the Himalayan kitchen.