1. Reduced exposure to harmful chemicals: Organic foods are grown without the use of synthetic pesticides and fertilizers, which can reduce exposure to potentially harmful chemicals.

2. Higher nutrient content: Some studies suggest that organic fruits and vegetables have a higher nutrient content than conventionally grown produce, which can provide more vitamins, minerals, and antioxidants to the body.

3. Improved gut health: Organic foods may contain more beneficial bacteria, which can help support a healthy gut microbiome.

4. Lower risk of antibiotic resistance: Organic meat and dairy products are produced without the use of antibiotics, which can reduce the risk of developing antibiotic resistance.

5. Improved animal welfare: Organic animal products are produced using more humane practices, which can reduce animal suffering.

6. Environmental sustainability: Organic farming practices prioritize soil health, biodiversity, and sustainable resource use, which can help support long-term environmental sustainability.

It's important to note that natural and organic foods are not a magic solution for good health. It may have more of certain antioxidants and types of flavonoids, which have antioxidant properties. A balanced and varied diet, regular exercise, and other healthy lifestyle habits are also important for overall health and well-being.

6 Benefits of Natural and organic food for a healthy lifestyle!

प्राकृतिक खेती कृषि-बागवानी की एक ऐसी अवधारणा है जो रसायनों के प्रयोग को हतोत्साहित कर, देसी गाय के गोबर-मूत्र और स्थानीय वनस्पतियों पर आधारित आदानों के प्रयोग का अनुमोदन करती है। कम लागत और पर्यावरण के साथ सद्भभाव बनाकर बेहतर उत्पादन देने वाली यह खेती तकनीक किसान की बाजार पर निर्भरता को कम करती है। इस खेती का मूलमंत्र हैः गांव का पैसा गांव में।

प्राकृतिक खेती के चार स्तंभों
- बीजामृत (सूक्ष्म जीवाणुओं द्वारा बीजोपचार), 
- जीवामृत एवं घनजीवामृत (खाद का सर्वोत्तम विकल्प जो लाभदायक जीवाणुओं को बढ़ाता है), 
- आच्छादन (फसल अवशेष से मिट्टी की सतह को ढकना) और 
- वाफ्सा (मिट्टी में हवा और नमी को बरकरार रखना) 
को अपनाकर किसान खेती लागत को कम कर सकते हैं। इस विधि के तहत फसल विविधिकरण पर जोर दिया जाता है और मुख्य फसल के साथ फसल बढ़वार के लिए भूमि में नाइट्रोजन की उपलब्धता बनाए रखने हेतु दलहनी फसलें लगाने पर बल दिया जाता है। देसी गाय के गोबर और मूत्र पर आधारित विभिन्न आदानों के प्रयोग से देसी केंचुओं की संख्या में वृद्धि कर भूमि की जल धारण करने की शक्ति को बढ़ाया जाता है, जो अंततः भूमि की उर्वरा शक्ति को पुनर्जीवित करता है। फसलों को बीमारियों से बचाने के लिए स्थानीय वनस्पतियों के साथ लहसुन और हरी मिर्च का प्रयोग किया जाता है।

क्या है प्राकृतिक खेती?

1. Improve Yield: Farmers practicing Natural Farming reported similar yields to those following conventional farming. In several cases, higher yields per harvest were also reported.

2. Ensures Better Health: As Natural Farming does not use any synthetic chemicals, health risks and hazards are eliminated. The food has higher nutrition density and therefore offers better health benefits.

3. Environment Conservation: Natural Farming ensures better soil biology, improved agrobiodiversity and a more judicious usage of water with much smaller carbon and nitrogen footprints.

4. Increased Farmers’ Income: Natural Farming aims to make farming viable and aspirational by increasing net incomes of farmers on account of cost reduction, reduced risks, similar yields, incomes from intercropping.

5. Employment Generation: Natural farming generates employment on account of natural farming input enterprises, value addition, marketing in local areas, etc. The surplus from natural farming is invested in the village itself.

6. Reduced Water Consumption: By working with diverse crops that help each other and cover the soil to prevent unnecessary water loss through evaporation, Natural Farming optimizes the amount of ‘crop per drop’.

7. Minimized Cost Of Production: Natural Farming aims to drastically cut down production costs by encouraging farmers to prepare essential biological inputs using on-farm, natural and home-grown resources.

8. Eliminates Application Of Synthetic Chemical Inputs: The overuse of synthetic fertilizers, especially urea, pesticides, herbicides, weedicides etc. alters soil biology and soil structure, with subsequent loss of soil organic carbon and fertility.

9. Rejuvenates Soil Health: The most immediate impact of Natural Farming is on the biology of soil—on microbes and other living organisms such as earthworms. Soil health depends entirely on the living organisms in it.

10. Livestock Sustainability: The integration of livestock in the farming system plays a important role in Natural farming and helps in restoring the ecosystem. Ecofriendly bio-inputs, such as Jeevamrit and Beejamrit, are prepared from cow dung and urine, and other natural products.

Natural farming and organic farming are two different methods of agricultural production that prioritize sustainability and ecological health. While they share some similarities, there are several key differences between the two.

1. Philosophy and Approach: 
- Natural farming, also known as "do-nothing farming," is a farming philosophy that is based on the idea of working with nature rather than against it. It is centered on the concept of "feeding the soil, not the plant." Natural farming focuses on building a healthy, living soil ecosystem that can support healthy plants, and advocates for minimal intervention in the natural processes of the farm. It involves using techniques like crop rotation, cover cropping, and composting to improve soil health and fertility.

- Organic farming, on the other hand, is a more regulated approach to agriculture that is focused on sustainable, environmentally-friendly farming practices. It is based on the principles of avoiding synthetic inputs, protecting the environment, and promoting animal welfare. Organic farming involves the use of approved organic inputs, such as compost, manure, and natural pest control methods, and adheres to strict regulations and certification processes.

2. Use of Synthetic Inputs:
One of the key differences between natural farming and organic farming is the use of synthetic inputs. While organic farming prohibits the use of synthetic inputs like pesticides and fertilizers, natural farming may allow for their use in certain circumstances. However, the use of synthetic inputs in natural farming is kept to a minimum and is only used as a last resort.

3. Emphasis on Soil Health:
Both natural and organic farming prioritize soil health and fertility, but they take different approaches to achieving it. Natural farming focuses on building up the soil ecosystem through natural processes, such as composting and cover cropping, while organic farming uses approved organic inputs to enhance soil health and fertility.

4. Certification: Certification is another key difference between natural and organic farming. Organic farming requires certification through a third-party organization to ensure that the farmer is following organic standards and practices. Natural farming, on the other hand, is certified basis the time period he is practicing Natural Farming and relies on the farmer's commitment to natural farming principles using Certified Evaluation Tool for Agriculture and Resource Analysis under Natural Farming (CETARA).

In summary, natural farming is a philosophy of working with nature to build healthy soil ecosystems, while organic farming is a more regulated approach to agriculture that prohibits the use of synthetic inputs and adheres to strict certification processes. But as natural farming focuses on ecologically and sustainability by effectively utilizing the limited resources available with farmer, this saves the input cost & helps produce better farm produce.

What are the differences between Natural Farming and Organic Farming?

Apple cider vinegar (ACV) has been claimed to offer several health benefits. Here are some of the potential benefits of consuming apple cider vinegar:

Promotes weight loss: Some studies suggest that ACV can help in reducing body weight by increasing feelings of fullness and reducing the amount of food consumed.

Improves digestion: ACV can aid in digestion by increasing the production of stomach acid and helping in breaking down food.

Lowers blood sugar levels: ACV can improve insulin sensitivity and lower blood sugar levels, which may be beneficial for people with diabetes.

Improves heart health: ACV may help in lowering cholesterol levels and blood pressure, thereby reducing the risk of heart disease.

Boosts immune system: ACV has antibacterial properties and can help in fighting off harmful bacteria and viruses.

When it comes to consuming apple cider vinegar, it is essential to dilute it with water or other liquids to avoid irritation or damage to the teeth or throat. Here's how to consume apple cider vinegar:

Mix 1-2 tablespoons of apple cider vinegar with a glass of water and drink it before meals.

Use ACV as a salad dressing by mixing it with olive oil and some herbs and spices.

Add a tablespoon of ACV to a warm cup of water, along with a teaspoon of honey and a squeeze of lemon, for a soothing and health-boosting drink.

Use ACV in cooking by adding it to marinades, sauces, and dressings.

It's important to note that while ACV has potential health benefits, it's not a miracle cure, and it's always best to consult with a healthcare provider before making any significant changes to your diet.

Benefits of Apple Cider Vinegar & How it should be consumed?

Nauangi Daal, also known as Rice beans or Vigna Umbellata, is a type of legume that is commonly used in Indian cuisine. Here are some potential benefits of consuming Nauangi Daal:

Good source of protein: Nauangi Daal is an excellent source of protein, making it an ideal food for vegetarians and vegans who may have limited options for getting their daily protein intake.

Rich in fiber: Nauangi Daal is also a good source of dietary fiber, which can help improve digestion, regulate blood sugar levels, and lower cholesterol.

High in essential nutrients: Nauangi Daal is rich in essential nutrients like iron, magnesium, and potassium, which are important for maintaining good health.

Low in fat: Nauangi Daal is low in fat, making it a good food choice for those who are trying to lose weight or maintain a healthy weight.

Versatile ingredient: Nauangi Daal can be used in a variety of dishes, including soups, stews, curries, and salads, making it a versatile ingredient in the kitchen.

It is important to note that like any food, Nauangi Daal should be consumed in moderation as part of a balanced diet. Additionally, people with certain medical conditions, such as gout or kidney disease, should consult with their healthcare provider before consuming large amounts of legumes.

Here is a simple recipe for preparing Nauangi Daal:

Ingredients:

1 cup Nauangi Daal (Rice beans)
2 cups water
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon grated ginger
1 teaspoon minced garlic
1 chopped onion
1 chopped tomato
1 teaspoon turmeric powder
Salt to taste
Chopped cilantro for garnishing
Instructions:

Rinse the Nauangi Daal in cold water and soak it for 4-5 hours or overnight.
In a pressure cooker, add soaked Nauangi Daal, water, and salt. Pressure cook for 3-4 whistles or until the Nauangi Daal is cooked well.
Heat oil in a pan and add cumin seeds, ginger, and garlic. Saute for a few seconds until the spices are fragrant.
Add chopped onions and saute until they turn translucent.
Add chopped tomatoes, turmeric powder, and salt to taste. Cook until the tomatoes are soft and mushy.
Add the cooked Nauangi Daal to the pan and mix well. Cook for 2-3 minutes until the flavors are well combined.
Garnish with chopped cilantro and serve hot with rice or chapati.
Note: You can also add other spices like red chili powder, coriander powder, and garam masala to the recipe for extra flavor.

Mysterious Naurangi Daal or Rice beans (Vigna Umbellata) and its Indian recipe.

In the Chamba Valley of the northern Indian state of Himachal Pradesh, a spicy chilli known as "Chamba Chukh" is made from locally cultivated chilies. The dish is a sundried red chilli or fresh green chilli-based traditional preparation that has been used for centuries. The Chamba Chukh preparation is a cooked chilli sauce and chilli pepper paste blended with lemon extract from a native fruit. The preparation, which is made by women in various households throughout the Chamba district, is well-known both within the immediate area and in neighboring regions. Chamba Chukh is now progressively expanding its market.

Chukh is typically consumed as a condiment with meals or munchies, but it can also be cooked with. It is used as a pickle, hot sauce, and culinary ingredient.

Ingredients of Chamba Chukh:

- Dry specially grown Red or Green Chilli, 1 cup
- Tamarind, 2 tbsp
- Ginger, 1 inch
- Garlic, 10 cloves
- Salt to taste
- Turmeric Powder, 1 tsp
- Mustard Seeds, 1 tsp
- Carom Seeds, 1 tsp
- Fenugreek Seeds, 1 tsp
- Cumin Seeds, 1 tsp
- Asafoetida, 1 pinch
- Amchoor Powder, 2 tbsp
- Jaggery, 2 tbsp
- Hill Lemon Juice, 2 tbsp
- Mustard Oil, ¼ cup

Method:

1. First, soak the tamarind and desiccated red chilies in water for 15 minutes each. When finished, press the tamarind, separate the pulp, and set away.

2. Dry roast a variety of spices in a skillet, including cumin, coriander, mustard, carom, and mustard seeds. After allowing them to settle, grind them into a powder. Blend in the wet peppers as well as the ginger and garlic.

3. Add the spice mixture and the red or Green chilli paste to a skillet of hot mustard oil. Salt, amchoor powder, jaggery, asafoetida, turmeric powder, and tamarind puree are added after cooking for 5 minutes. Mix thoroughly.

4. Turn off the flame after another 4 to 8 minutes of cooking on medium heat.

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What is Chamba Chukh and ingredients behind its awesome taste?

Mash Dal ki Bari is a popular lentil-based dish from the Indian state of Himachal Pradesh. Here's a recipe for preparing Himachal Mash Dhuli Bari:

Ingredients:

1 cup split black gram lentils (dhuli urad dal)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
Oil for frying
For the gravy:

2 tablespoons oil
1 teaspoon cumin seeds
1 bay leaf
2-3 whole black peppercorns
2-3 whole cloves
1 cinnamon stick
1 onion, finely chopped
1 tablespoon ginger-garlic paste
2-3 tomatoes, finely chopped
1/2 teaspoon garam masala powder
Chopped coriander leaves for garnish
Instructions:

Rinse the lentils and soak them in enough water for at least 3-4 hours. Drain the water and grind the lentils to a smooth paste in a food processor or blender.
Add the cumin powder, coriander powder, red chili powder, turmeric powder, and salt to the lentil paste and mix well.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop small balls of the lentil mixture using a spoon or your hands and fry until golden brown. Drain on paper towels and set aside.
In a separate pan, heat oil over medium heat. Add cumin seeds, bay leaf, black peppercorns, cloves, and cinnamon stick and fry for 1-2 minutes until fragrant.
Add chopped onions to the pan and fry until translucent.
Add ginger-garlic paste and fry for another minute.
Add chopped tomatoes to the pan and cook until they are soft and mushy.
Add garam masala powder and salt to taste and mix well.
Add enough water to the pan to create a gravy and bring to a boil.
Add the fried lentil balls (Mash Dhuli Bari) to the pan and let them simmer in the gravy for 10-12 minutes.
Garnish with chopped coriander leaves and serve hot with rice or naan bread.
Himachal Mash Dhuli Bari is a hearty and delicious dish that is perfect for a comforting meal. It is a great vegetarian option that is high in protein and is sure to satisfy your taste buds.

Secret recipe of Himachal Mash Dhuli Bari?

Gharat is a traditional water mill used for grinding grains, and Gharat ground wheat flour is flour that is made using this traditional method. Here are some of the benefits of using Gharat ground wheat flour:

Retains nutrients: Gharat grinding is a slow and gentle process that helps retain the natural nutrients in the wheat. This means that the flour is richer in vitamins, minerals, and fiber compared to flour that is commercially ground.

Better texture: The slow grinding process results in flour that has a finer and smoother texture. This makes it easier to work with and results in baked goods that are light and fluffy.

Preserves flavor: Gharat grinding helps preserve the natural flavor of the wheat, resulting in flour that has a nutty, sweet flavor. This flavor can enhance the taste of baked goods and other dishes.

No added chemicals: Commercially ground flour often contains additives and preservatives to increase its shelf life. Gharat ground wheat flour, on the other hand, is free from these additives, making it a healthier option.

Environmentally friendly: Using a Gharat water mill to grind wheat is an environmentally friendly option as it does not require electricity. It is a sustainable way of milling flour that has been used for centuries.

Overall, Gharat ground wheat flour is a healthier and more flavorful option compared to commercially ground flour. It is also an environmentally friendly option that supports traditional methods of milling flour.

Why Gharat (traditional water mill) grinded wheat has very distinct and rich aroma?

Moong dal bari is a popular dish in many parts of India, including Himachal Pradesh. The Himachali version of moong dal bari is slightly different from the one prepared in other parts of India. Here's a recipe to make Himachali-style moong dal bari:



Ingredients:

1 cup moong dal (split green gram)

1/2 cup wheat flour

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/4 tsp asafoetida (hing)

Salt to taste

Oil for frying



For the gravy:

2-3 medium-sized onions, finely chopped

2-3 medium-sized tomatoes, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/4 tsp garam masala powder

Salt to taste

Oil for cooking



Instructions:

Soak the moong dal in water for about 2 hours. Drain the water and grind the dal to a smooth paste.
In a bowl, mix the moong dal paste, wheat flour, cumin seeds, coriander seeds, fennel seeds, turmeric powder, red chili powder, asafoetida, and salt. Mix well and knead the dough.
Divide the dough into small portions and shape them into small balls.
Heat oil in a deep frying pan and fry the balls until golden brown. Drain excess oil and keep them aside.
For the gravy, heat oil in a pan and add cumin seeds. Once they start spluttering, add the onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for a minute. Add the tomatoes and cook until they turn soft and mushy.
Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
Add water to the pan and let it come to a boil. Once the gravy starts boiling, add the fried moong dal bari and let it simmer for 5-7 minutes.
Garnish with coriander leaves and serve hot with rice or roti.
Enjoy your Himachali-style moong dal bari!

What is the reason behind Moong Dal Badiyan?

Arbi Danthal Bariyan is a traditional Himachali dish that is made with arbi (colocasia roots) and danthal (a local variety of lentils). It is a simple and delicious dish that is usually served with steamed rice. Here's how to make it:

Ingredients:

250 grams arbi (colocasia roots)
1 cup danthal (local variety of lentils)
2 medium-sized onions, chopped
2-3 cloves of garlic, chopped
1/2 inch ginger, chopped
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala powder
Salt to taste
2 tbsp oil
Water as required
Instructions:

Rinse the danthal in water and soak it for at least 3-4 hours.

Peel the arbi and cut them into small pieces. Soak them in water for 10-15 minutes.

In a pressure cooker, add the soaked danthal, arbi, chopped onions, garlic, ginger, cumin seeds, turmeric powder, coriander powder, red chili powder, garam masala powder, salt, and 2 cups of water. Mix well and pressure cook for 4-5 whistles.

Once the pressure cooker cools down, open the lid and check if the danthal and arbi are cooked properly.

Heat oil in a pan and add the cooked danthal and arbi along with the gravy. Mix well and cook on low flame for 5-10 minutes until the gravy thickens and the arbi becomes tender.

Serve hot with steamed rice.

Enjoy your delicious Arbi Danthal Bariyan!

Whats WoW! about Arbi Danthal Baryan and Himachali delicacy?

Bilona ghee is a traditional Indian clarified butter made from cow's milk using the ancient Vedic method of churning curd or yoghurt made from bilona. The bilona method involves churning curd made from cow's milk in a wooden churn or vessel (known as "bilona") until the butter separates from the buttermilk. The buttermilk is then drained, and the butter is heated on a low flame to remove any remaining moisture and impurities, resulting in pure and aromatic bilona ghee.

Here are the steps to make bilona ghee:

Ingredients:

1 liter of cow's milk
1-2 tbsp of curd
A wooden churn or vessel (bilona)
A muslin cloth or strainer
A heavy-bottomed pan
Instructions:

Boil the cow's milk and let it cool to room temperature.
Add 1-2 tablespoons of curd to the milk and stir well.
Cover the container and let it sit at room temperature for about 12-15 hours or until the milk has curdled and set.
Once the curd is set, transfer it to the bilona and churn it until the butter separates from the buttermilk.
Collect the butter and put it in a muslin cloth or strainer to drain the buttermilk.
Heat the butter on low flame in a heavy-bottomed pan until it melts and starts to foam.
Continue heating the butter, stirring occasionally, until the moisture evaporates, and the ghee turns golden brown.
Strain the ghee through a fine sieve to remove any remaining impurities.
Store the bilona ghee in a clean, airtight container at room temperature.
Health Benefits of Bilona Ghee:

Bilona ghee has been a part of Ayurvedic medicine for centuries and is known for its numerous health benefits. Some of the benefits of bilona ghee are:

Improves Digestion: Bilona ghee is rich in butyric acid, which helps to promote healthy digestion and heal the gut.
Boosts Immunity: Bilona ghee contains antioxidants that help to boost the immune system and protect the body against infections and diseases.
Good for Skin and Hair: Bilona ghee is rich in essential fatty acids that nourish and moisturize the skin and hair, making them soft and supple.
Enhances Memory and Cognitive Function: Bilona ghee is a good source of omega-3 and omega-6 fatty acids that are essential for brain function and can enhance memory and cognitive function.
Anti-inflammatory Properties: Bilona ghee has anti-inflammatory properties that can help to reduce inflammation in the body and alleviate symptoms of arthritis and other inflammatory conditions.
It is essential to use high-quality desi cow's milk and follow the bilona method carefully to make pure and authentic bilona ghee.

What is Bilona Ghee & its health benefits?

Chamomile flower tea is a popular herbal tea that is made from dried chamomile flowers. It has been used for centuries as a natural remedy for a variety of health conditions, and it is known for its relaxing and calming properties. Here are some of the benefits of chamomile flower tea, how to use it, and any potential side effects: 
Benefits:
1. Promotes sleep: Chamomile tea is known for its calming properties and can help promote relaxation and better sleep. 
2. Reduces inflammation: Chamomile tea contains anti-inflammatory compounds that can help reduce inflammation in the body. 
3. Supports digestion: Chamomile tea can help soothe the stomach and improve digestion. 
4. Boosts immunity: Chamomile tea is rich in antioxidants, which can help boost the immune system and fight off infections. 
5. Eases menstrual cramps: Chamomile tea can help relieve menstrual cramps and other PMS symptoms. 
How to use:
To make chamomile flower tea, simply steep 1-2 teaspoons of dried chamomile flowers in a cup of boiling water for 5-10 minutes. You can add honey or lemon to taste, if desired. Drink the tea before bed for a calming effect or throughout the day for its other health benefits. 
Side effects: Chamomile tea is generally safe for most people when consumed in moderation. However, some people may experience allergic reactions or interactions with certain medications. It's best to consult with a healthcare provider if you have any concerns or medical conditions before using chamomile tea. Additionally, chamomile may have a mild blood-thinning effect, so it should be used with caution if you're taking blood-thinning medications or have a bleeding disorder.

In a word, 'yes'. There are fees, but we agree to a fee structure that reflects the amount of business we do together. They can range from ₹0 to ₹15 per transaction. so it might seem like not all the money has been.

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eDehati.com is a venture to provide Sales & Marketing support to the small and marginal farmers and women SHG members, producing processed & unprocessed farm produce by practicing agro ecological farming and sustainable livelihoods practices in accordance with Subhash Palekar Natural Farming (SPNF) techniques. SPNF reduces the dependency on purchased inputs and will help to ease small holder farmers from credits burden.
We under the guidance of Prakritik Kheti Khushhal Kissan Yojana, Dept. of Agriculture, Govt. of Himachal Pradesh works with small & marginal farmers of Himachal Pradesh. In this endeavour our farmers have registered a Framers Producer Company (FPC) namely Emerging Dehati Producer Company Ltd. which is registered under the Companies Act 2013.
This venture eDehati.com is:
- Of the farmers,
- By the farmers and 
- For the farmers.

Our aim is to:
- Improve Farm Yield & Quality.
- Minimize the cost of production and increase farmer's income.
- Provide better quality products at affordable rates.
- Ensure better health to Consumers as well as to farmers.
- Eliminate the application of chemical inputs.
- Environment Conservation.
- Rejuvenation of soil health.
- Reduce Water Consumption in farming.
- Livestock sustainability by their integration with agro ecological farming practices.
- Imparting resilience to the crops against climate change.

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