Heritage Toor Daal
Whole pigeon peas grown on rain-fed plots and stone-milled in Ratlam. Cooks to a velvety, golden dal that holds its body without dissolving — the heritage texture industrial polishing has erased.
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Certified chemical-free cultivation.
Harvested by farming cooperatives.
From the soil to your kitchen
Our Toor Daal is grown across small heirloom plots in the black-soil belt of Madhya Pradesh, where the monsoon-fed Malwa plateau gives the seed its characteristic earthy sweetness. Farmers we partner with sow in June, harvest by hand in November, and bring the pods to the Ratlam stone-mill within forty-eight hours. We slow-process at low rotation to keep the kernel intact and the natural oil profile uncompromised. Nothing is polished, nothing is dyed — what you cook is what the soil grew.
Nutritional Integrity
Values per 100g of dry product. No additives, ever.
Micronutrients
- Folate114% DV
- Magnesium44% DV
- Iron29% DV
- Potassium28% DV
Purity Checklist
Non-GMO Heirloom Seeds
Native arhar varietals preserved by the same families for generations — never crossbred for industrial yield.
Stone-Milled at Low Heat
Granite stone wheels rotate slowly so the dal never crosses 40°C — keeping the proteins, oils, and aromatic compounds intact.
No Polish, No Colour
Industrial dal is buffed with water-soluble dyes and oil to look uniform. Ours arrives matte, slightly irregular, and honest.
Direct from the Farmer
Bypassing every middleman so the value of the harvest returns to the village that grew it.
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