Uttarakhand High-Altitude Organic Bhat Ki Dal (Black Soy)
Cultivated in high-altitude mountain soils above 6,500 ft in Chamoli, Garhwal. Slow-cooked in iron cauldrons across Garhwal villages.
The Story Behind Uttarakhand High-Altitude Organic Bhat Ki Dal (Black Soy)
In Himalayan folklore, Bhat Ki Dal is cooked in heavy iron kadhais over slow pine-wood fires during cold winters to keep mountain families warm and energized. Its deep black hull is packed with protective antioxidants.
From Farm to Home — The Journey of Pure Food
Grown in Chamoli & Pithoragarh, Garhwal Himalayas by Rameshwar Negi & Hill Collective. We track every stage so you know exactly where your food comes from.
Terrace Sowing
Heirloom seeds sown in organic mountain soil fertilized with cow dung compost.
Glacial Rain-fed Growth
Nurtured purely by pure Himalayan rainfall and mineral-dense spring water.
Hand Harvesting
Mountain women hand-cut the pods at dawn when sun rays touch the peaks.
Natural Winnowing
Separated from pods using traditional bamboo Supa in mountain breeze.
Zero Polish Packing
Cleaned and vacuum sealed without wax, artificial shine, or preservatives.
100% Genuine Source Authenticity
Uttarakhand State Organic Certification Agency (USOCA), Jaivik Bharat
Meet the Custodian Farmer Behind This Food
Rameshwar Negi & Hill Collective
Garhwal Organic Valley Collective
3rd generation organic farmer cultivating indigenous high-altitude Himalayan lentils and millets above 6,500 feet.
Frequently Discovered Together
Himalayan Gahat Dal (Horse Gram)
Ayurvedic super-pulse from Uttarakhand mountains with deep earthy warmth.
Organic Pahadi Mandua Atta (Finger Millet Flour)
Pahadi black finger millet cold-stone ground for maximum natural dietary fiber and calcium.
Pahadi Pisyu Noon (Himalayan Garlic & Herb Rock Salt)
Traditional stone-ground Himalayan herbal rock salt bursting with wild mountain garlic and herbs.
Bihari Roasted Chana Sattu (Stone Ground)
The ancient Indian protein superfood made from wood-roasted desi chana.