cbdec2c3-e488-4b20-8438-7d603973b862.png?sfvrsn=17806cde_1) | Himali Black LentilsGoljung, Rasuwa, Nepalese Himalay |
Himali black lentils are an indigenous Nepali lentil variety, mainly cultivated by Tamang and Gurung small-scale mountain farmers. Tamang are an indigenous people of Rasuwa and its adjoining districts, Kathmandu Valley and Kavrepalanchok. Himali black lentils are a food typical of local festivals, such as "Maghe Sankranti" on 14 January when people bake a black lentil bread called "Bara" to celebrate the beginning of the holy season. Himali black lentils are a traditional Nepali pulse with a distinctive shiny black colour, they are high in iron, protein, vitamins and dietary fibres.
Production
Local farmers cultivate the lentils organically and without chemical inputs, resulting in high-quality but low-quantity production. Fields are free of chemicals and pesticides, keeping the soil healthy. In spite of its traditional and environmentally friendly production process, Himali black lentils are threatened to be replaced by more productive crops.
Territory
Himali black lentils are farmed in the Himalayas, in the mountain villages of Goljung and Gatlang of Rasuwa district, North West of Kathmandu, at 1 800 metres above sea level.
Producer
Snow Land Organic is an organic agro- and herbal farming company, whose board is fully composed of indigenous people from the Mongolian clan. It is a partner of Organic World and Fair Future (OWF), an eco-social company that facilitates pro-poor inclusive value chain development for Nepali mountain products.
Consumption
Easy to cook, tasty and nutritious, Himali black lentils are ideal for preparing Bara bread, Daal bhaat and soups.
Further information
