Arhar Dal, also known as “Toor Dal” or “Pigeon Peas.” This traditional Indian dish is usually served with rich spices over rice, which we call Dal Tadka, Dal fry, sambhar, etc. and is a staple in many Indian households. Arhar dal can be counted in both the protein and vegetable subgroups. Arhar Dal is also a legume family member (legumes are nutritionally similar to poultry, though they represent a low-fat and low-cholesterol alternative).

To ensure authenticity of our pulses, grains are grown completely pesticide-free, no chemicals are used while cleaning the dal and the grains are kept entirely unpolished and natural.

Benefits of Arhar Dal

Builds Immunity 

Helps Maintain Blood Pressure

Rich in protein, potassium, phosphorus, magnesium, and calcium.

Good source of Fibre 

Good source of Vitamin B 

Builds Immunity 

Helps Maintain Blood Pressure

Excellent source of nutrients, plant protein also contains dietary fiber.

Healthy and Delicious Uses of Toor Dal

Toor dal can be used in making fritters (popularly known as vada), pancakes (popularly known as dosa), sweet dish ( known as toor dal pitha), cutlets, and much more.

Benefits of Stone Grinding

We use natural stone grinding method to process the grains. The benefits of  Stone grinding are umpteen.

The slow, massaging process completely breaks down the particles and cell walls at low temperatures, revealing the complete nutrition of the product as it is consumed.

The higher temperatures usually found in mills can not only destroy sensitive vitamins but can also result in oxidation and rancidity, which reduces quality and product life.

Stone grinding produces an end product that retains the natural, original proportions of the seeds and grains being ground.

Stone grinding releases the natural oils and distributes them uniformly throughout the product creating a wonderfully smooth and creamy product.