Heritage Urad Daal
Whole black gram with the husk on, slow-grown in Madhya Pradesh's black-cotton soil. The bedrock of Indian comfort food — dal makhani, idli, vada — restored to its original texture and depth.
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Certified chemical-free cultivation.
Harvested by farming cooperatives.
From the soil to your kitchen
Urad thrives where the soil drinks deeply and dries slowly — exactly what the basaltic black-cotton plots around Ratlam offer. Our growers plant at the start of the kharif rains and harvest in October, when the pods turn jet black against the receding green. The grain is sun-cured on terracotta floors before reaching our mill, where we leave the husk intact. The result: a dal that gives dal makhani its silken body and idli batter its slow ferment.
Nutritional Integrity
Values per 100g of dry product. No additives, ever.
Micronutrients
- Iron42% DV
- Folate54% DV
- Potassium21% DV
- Magnesium67% DV
Purity Checklist
Whole Black Husk Retained
Most of the fiber, antioxidants, and slow-digesting starches live in the husk. We don't strip it.
Sun-Cured, Not Mechanically Dried
Forty-eight hours on terracotta in the open Ratlam sun — the way it cured for centuries before electric driers existed.
No Synthetic Pesticides
Pest control is handled with neem and crop rotation. Soil testing every quarter to verify zero residue.
Stone-Milled at Low Heat
Slow rotation preserves the urad's natural mucilage — the reason it ferments so beautifully into idli and dosa batter.
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