The Traditional Pahadi Way of Cooking Dal

Soaked, Ground, and Slow-Cooked

In Pahadi homes, cooking dal is more than a recipe — it’s a ritual. Lentils are first soaked, then lightly crushed on a silbatta (stone grinder), and finally simmered slowly to enhance flavor and texture.

The Signature Tadka

Mustard oil, cumin seeds, garlic, green chilies, and a pinch of hing — the classic tadka gives Pahadi dal its unforgettable aroma. Simple ingredients, cooked with care, transform into something deeply comforting.

Served with Local Love

Pahadi dal pairs perfectly with steamed rice, mandua roti, or bhat ki churkani. It’s hearty, filling, and full of warmth — just like the people of the mountains.

Heritage on Your Plate

Every time you cook Dal of the Hills, you revive a centuries-old Himalayan cooking tradition — slow, natural, and deeply nourishing.