Mashyam Dal

Masyang Dal Himalayan Rice Beans, both of which are popular in the broader Indian subcontinent Known for its rich, earthy taste, it is often seasoned simply with smashed ginger, raw mustard oil, and a generous pinch of Jimbu (an aromatic herb from the onion family). Mashyam Dal (also spelled Masyang, Masyam, or Mashyamdal) is a nutrient-dense indigenous pulse scientifically known as Vigna umbellata, commonly called rice bean in English. It is a prized local superfood traditionally grown in the high-altitude of Sikkim.

Origin: Sikkim
Packing: 500g

Ingredients: 100% Natural Mashyam Dal

Usage: It serves as the ultimate comfort food when served hot over steamed rice, particularly in traditional Himalayan mountain cuisines.