Heritage Masoor Daal
Split red lentils from the Bundelkhand drylands — small fields where erratic rain has selected for varietals of remarkable resilience. Cooks in fifteen minutes with a delicate, almost sweet finish.
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Certified chemical-free cultivation.
Harvested by farming cooperatives.
From the soil to your kitchen
Bundelkhand is one of India's harshest agricultural regions — droughts arrive without warning, the bedrock is shallow, and the rain is generous one season and absent the next. The masoor grown here has adapted across centuries to survive on what the sky chooses to send. We work with farmer collectives across the Hamirpur and Mahoba belt, paying a guaranteed premium that holds steady through dry years. The lentil they grow is small, deep-orange, and astonishingly fast to cook — fifteen minutes in plain water and you have a dal with a faintly sweet, mineral finish.
Nutritional Integrity
Values per 100g of dry product. No additives, ever.
Micronutrients
- Folate120% DV
- Iron42% DV
- Phosphorus36% DV
- Thiamin73% DV
Purity Checklist
Drought-Adapted Heirloom
Bundelkhand's native masoor has the deepest red colour and the lowest cooking time of any variety in India.
Premium Paid in Dry Years
Our farmers receive the same guaranteed price regardless of monsoon — a structural answer to the region's decades of agrarian distress.
Hand-Sorted, Stone-Split
No mechanical hullers. Each grain is split between granite stones at low rotation, then hand-winnowed.
No Polish, No Sulphur
Conventional masoor is washed in sulphur dioxide to lock its colour. Ours dulls slightly with time — the way unprocessed food is meant to.
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