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कर्नाली प्रदेशको हिमाली भेकको करिब ३५०० मिटरभन्दा माथिको उचाइमा पाइने दालजन्य उत्पादन हो सिमी ।

सिमीमा पाइने पौष्टिक तत्वहरु

• १०० ग्राम सिमीमा
• १५.६६ प्रतिशत प्रोटिन
• ९.९७ प्रतिशत फाइव
• ६०.११ कार्वेहाइडेड
• ८.७७ प्रतिशत क्याल्सियम रहेको छ ।

फाइदाहरु
यो सिमी दाल तथा गेडागुडीको रुपमा पनि खान मिल्छ । उच्च प्रोटिन, क्याल्सियम तथा कार्वोहाइडेट पाइने भएकाले जाडो मौसममा सुपको रुपमा प्रयोग गर्न सकिन्छ

दाल बनाउने तरिका
यो सिमीलाई मिक्सचर वा जाँतोमा पिसेर दाल बनाउन सकिन्छ ।

Simi is a special type of bean found in the Himalayan region of Karnali Province, usually at altitudes above 3,500 meters. Because it grows in cold, high-altitude areas, it is known for being nutrient-dense, pure, and naturally organic. People in the mountains use it as a pulse (dal) and also as a legume in various dishes.

Nutritional Value (per 100g)

• Protein: 15.66%

• Fiber: 9.97%

• Carbohydrates: 60.11%

• Calcium: 8.77%

Health Benefits

• Can be eaten as dal or as a general legume

• High protein, calcium, and carbohydrates → ideal for energy and strength

• Great for cold seasons; often used to make warm soup

• Supports bone health, muscle repair, and digestive health

• Naturally grown in the Himalayan climate, making it clean and wholesome

How to Cook (Dal Preparation)

You can grind Simi using a mixer or traditional mill (jaanto) to make fine flour.
This flour is then cooked like regular dal, producing a warm, nutritious, and flavorful soup.