Description
The dal you eat every day can be so much better than this.
Commercial toor dal is polished until it shines — a process that removes the husk, the fibre, and most of the natural flavour. Our Pahadi Toor Dal is left exactly as it comes from the field. Grown in traditional polyculture farms in the Himalayas, it has a natural sweetness absent in standard varieties, a tender texture that cooks beautifully, and a gentle character that’s easy on the stomach.
Why You’ll Love It
- Naturally sweet flavour — no blandness, no flatness
- Unpolished — husk and nutrients fully intact
- Gentle on digestion — kind to the gut
- Grown in polyculture fields — better for soil and flavour
- Compact grain that cooks evenly and absorbs spices beautifully
Pure. Natural. Trustworthy.
- No polishing. No oil coating. No preservatives.
- Traditional polyculture farming — chemical-free
- Sourced from small Himalayan farms directly
How to Use
Soak for 30 minutes before cooking. Pressure cook for 3–4 whistles. Temper with ghee, mustard seeds, dried red chilli, and curry leaves for a simple, deeply satisfying everyday dal. Works equally well in sambar and khichdi.
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