Agriculture

Salad Green Leaves include a variety of leafy vegetables, such as mustard greens, lettuce, spinach, arugula, and kale, commonly used in salads, sandwiches, wraps, and smoothies. These greens are packed with essential vitamins, fiber, and antioxidants, making them a staple in healthy diets worldwide.

Dal Bhat (भट्ट की दाल) is a traditional dish from Uttarakhand, made from black soybeans (Bhatt) slow-cooked with spices. It is a protein-rich and flavorful lentil dish, often enjoyed with rice (bhat) in Himalayan cuisine. Known for its earthy taste and nutritional benefits, Bhatt ki Dal is a staple food in Kumaon and Garhwal regions.

Green Fennel / Dill (हरा सोया) is a flavorful and nutrient-rich herb widely used in Indian, Mediterranean, and global cuisines. Known for its digestive benefits, antioxidants, and refreshing aroma, it is a key ingredient in soups, salads, pickles, curries, and herbal teas. Cultivated mainly in Madhya Pradesh, Rajasthan, Gujarat, and Punjab, Indian dill leaves (soya) and fennel greens are valued for their freshness, medicinal properties, and culinary versatility in both domestic and export markets.

Pigeon Pea, also known as अरहर दाल (Arhar Dal) or तुअर दाल (Toor Dal), is a staple pulse in Indian households. It is rich in protein, fiber, and essential vitamins, making it an important part of a balanced diet. This lentil is widely used in dal recipes, curries, and traditional dishes worldwide.

Green Onion (हरा प्याज), also known as Spring Onion, is a versatile and flavorful vegetable widely used in Indian, Asian, and global cuisines. With its mild onion flavor and crisp texture, green onions are commonly used in salads, soups, stir-fries, and garnishing dishes. Rich in vitamins A, C, and K, antioxidants, and essential minerals, they are a nutritious addition to a healthy diet.