{"title":"Cereals \u0026 Pulses \u003e Dals","description":"\n\u003cstyle\u003e\n.cpd-wrapper{font-family:inherit;color:#2D2926}\n.cpd-wrapper *,.cpd-wrapper *::before,.cpd-wrapper *::after{box-sizing:border-box}\n.cpd-intro{font-size:16px;line-height:1.8;color:#3a3028;margin:0 0 40px;max-width:860px}\n.cpd-section{margin:0 0 52px}\n.cpd-h2{font-size:21px;font-weight:800;color:#1C1812;margin:0 0 20px;border-left:4px solid #CC9966;padding-left:14px;line-height:1.3}\n.cpd-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:0 0 8px}\n.cpd-tile{background:#FAF7F2;border:1px solid #EDE8DE;border-radius:12px;padding:20px;text-decoration:none;display:flex;flex-direction:column;transition:box-shadow 0.2s,transform 0.15s}\n.cpd-tile:hover{box-shadow:0 4px 20px rgba(0,0,0,0.09);transform:translateY(-2px)}\n.cpd-tile__icon{font-size:26px;margin:0 0 10px;line-height:1}\n.cpd-tile__name{font-size:15px;font-weight:700;color:#1C1812;margin:0 0 5px;line-height:1.3}\n.cpd-tile__fact{font-size:12px;color:#CC9966;font-weight:700;margin:0 0 8px;letter-spacing:0.02em}\n.cpd-tile__use{font-size:12px;color:#6b5f52;margin:0 0 14px;line-height:1.6;flex:1}\n.cpd-tile__price{font-size:13px;font-weight:600;color:#3a3028;margin:0 0 10px}\n.cpd-tile__cta{font-size:13px;font-weight:700;color:#1C1812;background:#EDE8DE;border-radius:6px;padding:7px 14px;display:inline-block;align-self:flex-start;transition:background 0.15s}\n.cpd-tile:hover .cpd-tile__cta{background:#CC9966;color:#fff}\n.cpd-table-wrap{overflow-x:auto;margin:0 0 10px}\n.cpd-table{width:100%;border-collapse:collapse;font-size:14px;min-width:520px}\n.cpd-table th{background:#1C1812;color:#fff;padding:11px 13px;text-align:left;font-size:12px;font-weight:700;letter-spacing:0.05em;white-space:nowrap}\n.cpd-table td{padding:11px 13px;border-bottom:1px solid #EDE8DE;color:#3a3028;vertical-align:top}\n.cpd-table tr:nth-child(even) td{background:#FAF7F2}\n.cpd-table tr:hover td{background:#F5F0E8}\n.cpd-table td:first-child{font-weight:700;white-space:nowrap}\n.cpd-table a{color:#CC9966;text-decoration:none;font-weight:600}\n.cpd-table a:hover{text-decoration:underline}\n.cpd-ref{font-size:11px;color:#8a7d6e;margin:0 0 10px;line-height:1.7}\n.cpd-why{display:grid;grid-template-columns:repeat(2,1fr);gap:14px}\n.cpd-why-item{background:#FAF7F2;border-radius:10px;padding:20px;border-left:4px solid #CC9966}\n.cpd-why-item strong{display:block;font-size:14px;color:#1C1812;margin-bottom:7px;font-weight:700}\n.cpd-why-item span{font-size:13px;color:#6b5f52;line-height:1.7}\ndetails.cpd-faq{border:1px solid #EDE8DE;border-radius:10px;overflow:hidden;margin-bottom:8px}\ndetails.cpd-faq summary{padding:16px 20px;font-size:15px;font-weight:700;color:#1C1812;cursor:pointer;list-style:none;display:flex;justify-content:space-between;align-items:center;background:#fff}\ndetails.cpd-faq summary::-webkit-details-marker{display:none}\ndetails.cpd-faq summary::after{content:'+';font-size:22px;color:#CC9966;font-weight:300;line-height:1;flex-shrink:0}\ndetails.cpd-faq[open] summary{background:#FAF7F2}\ndetails.cpd-faq[open] summary::after{content:'−'}\n.cpd-faq__body{padding:4px 20px 18px;font-size:14px;color:#3a3028;line-height:1.8;background:#fff}\n.cpd-faq__body p{margin:0 0 10px}\n.cpd-faq__body a{color:#CC9966;font-weight:600;text-decoration:none}\n.cpd-faq__body a:hover{text-decoration:underline}\n.cpd-faq__body table{width:100%;border-collapse:collapse;font-size:13px;margin:12px 0}\n.cpd-faq__body table th{background:#1C1812;color:#fff;padding:8px 10px;text-align:left;font-weight:700;font-size:12px}\n.cpd-faq__body table td{padding:8px 10px;border-bottom:1px solid #EDE8DE}\n.cpd-faq__body table tr:nth-child(even) td{background:#FAF7F2}\n.cpd-faq__body ul{margin:0 0 10px;padding-left:20px}\n.cpd-faq__body li{margin-bottom:5px}\n@media(max-width:768px){\n  .cpd-grid{grid-template-columns:repeat(2,1fr)}\n  .cpd-why{grid-template-columns:1fr}\n  .cpd-table{font-size:12px}\n  .cpd-table th,.cpd-table td{padding:8px 9px}\n}\n@media(max-width:480px){\n  .cpd-grid{grid-template-columns:1fr}\n  .cpd-h2{font-size:18px}\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"cpd-wrapper\"\u003e\n\n\u003cp class=\"cpd-intro\"\u003eDhatu Organics sources six certified organic dals from traditional farming communities across India — Moong, Chana, Toor, Urd, Fried Gram — each unpolished, additive-free and NPOP certified. These are everyday pulses as they should be: no chemical polishing to extend shelf appearance, no preservatives, no split-processing agents. Just the whole seed, cleaned and packed.\u003c\/p\u003e\n\n\u003c!-- ── INGREDIENT TILES ─────────────────────────────────────────── --\u003e\n\u003cdiv class=\"cpd-section\"\u003e\n  \u003ch2 class=\"cpd-h2\"\u003eShop Dhatu Organic Dals \u0026amp; Pulses\u003c\/h2\u003e\n  \u003cdiv class=\"cpd-grid\"\u003e\n\n    \u003ca class=\"cpd-tile\" href=\"\/products\/green-gram-dal-500g\"\u003e\n      \u003cspan class=\"cpd-tile__icon\"\u003e🫘\u003c\/span\u003e\n      \u003cp class=\"cpd-tile__name\"\u003eGreen Gram Dal (Moong Dal) 500g\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__fact\"\u003e24.5g protein · 8.5mg iron · GI ~25\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__use\"\u003eThe most digestible of all dals. Quick to cook, no soaking needed. Used in khichdi, dal tadka, cheela and sprouts.\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__price\"\u003eFrom ₹150\u003c\/p\u003e\n      \u003cspan class=\"cpd-tile__cta\"\u003eBuy Moong Dal →\u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca class=\"cpd-tile\" href=\"\/products\/organic-chana-dalsplit-bengal-gram-500g\"\u003e\n      \u003cspan class=\"cpd-tile__icon\"\u003e🟡\u003c\/span\u003e\n      \u003cp class=\"cpd-tile__name\"\u003eOrganic Chana Dal 500g\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__fact\"\u003e20.4g protein · GI ~8 · 11.8g fibre\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__use\"\u003eSplit Bengal gram with one of the lowest GI scores of any legume. Used in dal tadka, halwa, chilla and traditional Karnataka preparations.\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__price\"\u003eFrom ₹130\u003c\/p\u003e\n      \u003cspan class=\"cpd-tile__cta\"\u003eBuy Chana Dal →\u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca class=\"cpd-tile\" href=\"\/products\/organic-fried-gram-roasted-chana-dal-500g\"\u003e\n      \u003cspan class=\"cpd-tile__icon\"\u003e🤎\u003c\/span\u003e\n      \u003cp class=\"cpd-tile__name\"\u003eOrganic Fried Gram (Roasted Chana Dal) 500g\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__fact\"\u003e22.5g protein · Ready to eat · 11.2g fibre\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__use\"\u003eTraditionally roasted split Bengal gram — Hurigadale in Kannada. A crunchy snack, chutney base and besan source, all in one.\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__price\"\u003eFrom ₹160\u003c\/p\u003e\n      \u003cspan class=\"cpd-tile__cta\"\u003eBuy Fried Gram →\u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca class=\"cpd-tile\" href=\"\/products\/organic-toor-dal-500g\"\u003e\n      \u003cspan class=\"cpd-tile__icon\"\u003e🟠\u003c\/span\u003e\n      \u003cp class=\"cpd-tile__name\"\u003eOrganic Toor Dal 500g\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__fact\"\u003e22.3g protein · 15g fibre · Iron 2.7mg\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__use\"\u003eIndia's most-used dal — the backbone of sambar, dal tadka and rasam. NPOP certified, unpolished, no chemical treatment.\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__price\"\u003eFrom ₹160\u003c\/p\u003e\n      \u003cspan class=\"cpd-tile__cta\"\u003eBuy Toor Dal 500g →\u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca class=\"cpd-tile\" href=\"\/products\/organic-toor-dal-1kg\"\u003e\n      \u003cspan class=\"cpd-tile__icon\"\u003e🟠\u003c\/span\u003e\n      \u003cp class=\"cpd-tile__name\"\u003eOrganic Toor Dal 1kg\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__fact\"\u003e22.3g protein · 15g fibre · Better value\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__use\"\u003eThe same certified organic toor dal in a 1kg value pack — ideal for households that cook sambar and dal several times a week.\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__price\"\u003eFrom ₹310\u003c\/p\u003e\n      \u003cspan class=\"cpd-tile__cta\"\u003eBuy Toor Dal 1kg →\u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca class=\"cpd-tile\" href=\"\/products\/organic-urd-dal-500g\"\u003e\n      \u003cspan class=\"cpd-tile__icon\"\u003e⚫\u003c\/span\u003e\n      \u003cp class=\"cpd-tile__name\"\u003eOrganic Urd Dal (Urad Dal) 500g\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__fact\"\u003e26.1g protein · 154mg calcium · 7.3mg iron\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__use\"\u003eHighest protein of all common dals. The foundation of idli and dosa batter, dal makhani, medu vada and papad.\u003c\/p\u003e\n      \u003cp class=\"cpd-tile__price\"\u003eFrom ₹150\u003c\/p\u003e\n      \u003cspan class=\"cpd-tile__cta\"\u003eBuy Urd Dal →\u003c\/span\u003e\n    \u003c\/a\u003e\n\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- ── NUTRITIONAL TABLE ───────────────────────────────────────── --\u003e\n\u003cdiv class=\"cpd-section\"\u003e\n  \u003ch2 class=\"cpd-h2\"\u003eNutritional Comparison — All Organic Dals (per 100g, dry weight)\u003c\/h2\u003e\n  \u003cdiv class=\"cpd-table-wrap\"\u003e\n    \u003ctable class=\"cpd-table\"\u003e\n      \u003cthead\u003e\n        \u003ctr\u003e\n          \u003cth\u003eDal\u003c\/th\u003e\n          \u003cth\u003eProtein\u003c\/th\u003e\n          \u003cth\u003eDietary Fibre\u003c\/th\u003e\n          \u003cth\u003eIron\u003c\/th\u003e\n          \u003cth\u003eCalcium\u003c\/th\u003e\n          \u003cth\u003eEnergy\u003c\/th\u003e\n          \u003cth\u003eGI (approx.)\u003c\/th\u003e\n          \u003cth\u003eBest Used In\u003c\/th\u003e\n        \u003c\/tr\u003e\n      \u003c\/thead\u003e\n      \u003ctbody\u003e\n        \u003ctr\u003e\n          \u003ctd\u003e\u003ca href=\"\/products\/green-gram-dal-500g\"\u003eMoong Dal (Green Gram)\u003c\/a\u003e\u003c\/td\u003e\n          \u003ctd\u003e24.5g\u003c\/td\u003e\n          \u003ctd\u003e16.3g\u003c\/td\u003e\n          \u003ctd\u003e8.5mg\u003c\/td\u003e\n          \u003ctd\u003e75mg\u003c\/td\u003e\n          \u003ctd\u003e340 kcal\u003c\/td\u003e\n          \u003ctd\u003e~25 ✦ Lowest\u003c\/td\u003e\n          \u003ctd\u003eKhichdi, tadka, sprouts, cheela\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd\u003e\u003ca href=\"\/products\/organic-chana-dalsplit-bengal-gram-500g\"\u003eChana Dal (Bengal Gram)\u003c\/a\u003e\u003c\/td\u003e\n          \u003ctd\u003e20.4g\u003c\/td\u003e\n          \u003ctd\u003e11.8g\u003c\/td\u003e\n          \u003ctd\u003e3.3mg\u003c\/td\u003e\n          \u003ctd\u003e56mg\u003c\/td\u003e\n          \u003ctd\u003e369 kcal\u003c\/td\u003e\n          \u003ctd\u003e~8 ✦ Very Low\u003c\/td\u003e\n          \u003ctd\u003eDal fry, halwa, chilla, curries\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd\u003e\u003ca href=\"\/products\/organic-fried-gram-roasted-chana-dal-500g\"\u003eFried Gram (Roasted Chana)\u003c\/a\u003e\u003c\/td\u003e\n          \u003ctd\u003e22.5g\u003c\/td\u003e\n          \u003ctd\u003e11.2g\u003c\/td\u003e\n          \u003ctd\u003e3.0mg\u003c\/td\u003e\n          \u003ctd\u003e—\u003c\/td\u003e\n          \u003ctd\u003e369 kcal\u003c\/td\u003e\n          \u003ctd\u003e~35\u003c\/td\u003e\n          \u003ctd\u003eSnack, chutney, besan base\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd\u003e\u003ca href=\"\/products\/organic-toor-dal-500g\"\u003eToor Dal (Pigeon Pea)\u003c\/a\u003e\u003c\/td\u003e\n          \u003ctd\u003e22.3g\u003c\/td\u003e\n          \u003ctd\u003e15.0g\u003c\/td\u003e\n          \u003ctd\u003e2.7mg\u003c\/td\u003e\n          \u003ctd\u003e73mg\u003c\/td\u003e\n          \u003ctd\u003e335 kcal\u003c\/td\u003e\n          \u003ctd\u003e~29\u003c\/td\u003e\n          \u003ctd\u003eSambar, dal tadka, rasam, khichdi\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd\u003e\u003ca href=\"\/products\/organic-urd-dal-500g\"\u003eUrd Dal (Black Gram)\u003c\/a\u003e\u003c\/td\u003e\n          \u003ctd\u003e26.1g ✦\u003c\/td\u003e\n          \u003ctd\u003e18.3g ✦\u003c\/td\u003e\n          \u003ctd\u003e7.3mg\u003c\/td\u003e\n          \u003ctd\u003e154mg ✦\u003c\/td\u003e\n          \u003ctd\u003e347 kcal\u003c\/td\u003e\n          \u003ctd\u003e~43\u003c\/td\u003e\n          \u003ctd\u003eIdli, dosa, dal makhani, medu vada\u003c\/td\u003e\n        \u003c\/tr\u003e\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n  \u003c\/div\u003e\n  \u003cp class=\"cpd-ref\"\u003e✦ = Highest in category across these five dals. Sources: ICMR — Nutritive Value of Indian Foods (Gopalan, Rama Sastri \u0026amp; Balasubramanian, NIN Hyderabad); GI values: Foster-Powell et al., International table of glycemic index and glycemic load values, American Journal of Clinical Nutrition, 2002. All values are for raw dry dal before cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- ── WHY DHATU ───────────────────────────────────────────────── --\u003e\n\u003cdiv class=\"cpd-section\"\u003e\n  \u003ch2 class=\"cpd-h2\"\u003eWhy Dhatu Organic Dals?\u003c\/h2\u003e\n  \u003cdiv class=\"cpd-why\"\u003e\n    \u003cdiv class=\"cpd-why-item\"\u003e\n      \u003cstrong\u003e🌱 NPOP Certified Organic — Every Batch\u003c\/strong\u003e\n      \u003cspan\u003eAll six dals are sourced from farms certified under India's National Programme for Organic Production (NPOP). No synthetic pesticides, no chemical fertilisers — verified by a third-party certification body, not self-declared.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"cpd-why-item\"\u003e\n      \u003cstrong\u003e🚫 Unpolished — No Chemical Treatment\u003c\/strong\u003e\n      \u003cspan\u003eCommercially sold dals are often polished with water, oil or leather drums to improve appearance and extend shelf life. Polishing strips the natural bran layer along with fibre, iron and B vitamins. Dhatu dals are unpolished and unbleached — what you see is the real seed.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"cpd-why-item\"\u003e\n      \u003cstrong\u003e🏭 Single Ingredient, Nothing Added\u003c\/strong\u003e\n      \u003cspan\u003eNo preservatives, no anti-caking agents, no added colour. Each pack contains exactly one ingredient: the organic dal, cleaned and graded. The ingredient list on every Dhatu dal pack reads as a single line.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"cpd-why-item\"\u003e\n      \u003cstrong\u003e🤝 Traceable Farm Sourcing\u003c\/strong\u003e\n      \u003cspan\u003eDhatu works directly with farmer collectives across Karnataka, Andhra Pradesh and Maharashtra — traditional dal-growing regions. Shorter supply chains mean fresher stock, fairer farmer pricing and a fully traceable origin for every batch.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- ── FAQs ────────────────────────────────────────────────────── --\u003e\n\u003cdiv class=\"cpd-section\"\u003e\n  \u003ch2 class=\"cpd-h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n  \u003cdetails class=\"cpd-faq\"\u003e\n    \u003csummary\u003eWhich of these dals has the highest protein content?\u003c\/summary\u003e\n    \u003cdiv class=\"cpd-faq__body\"\u003e\n      \u003cp\u003e\u003ca href=\"\/products\/organic-urd-dal-500g\"\u003eUrd Dal (Black Gram)\u003c\/a\u003e has the highest protein at 26.1g per 100g (dry weight) — the most of any commonly consumed dal in India. \u003ca href=\"\/products\/green-gram-dal-500g\"\u003eMoong Dal (Green Gram)\u003c\/a\u003e comes second at 24.5g, followed by \u003ca href=\"\/products\/organic-fried-gram-roasted-chana-dal-500g\"\u003eFried Gram\u003c\/a\u003e at 22.5g, \u003ca href=\"\/products\/organic-toor-dal-500g\"\u003eToor Dal\u003c\/a\u003e at 22.3g and \u003ca href=\"\/products\/organic-chana-dalsplit-bengal-gram-500g\"\u003eChana Dal\u003c\/a\u003e at 20.4g. All values are per 100g dry weight, per ICMR data.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"cpd-faq\"\u003e\n    \u003csummary\u003eWhich dal has the lowest glycaemic index (GI)?\u003c\/summary\u003e\n    \u003cdiv class=\"cpd-faq__body\"\u003e\n      \u003cp\u003e\u003ca href=\"\/products\/organic-chana-dalsplit-bengal-gram-500g\"\u003eChana Dal\u003c\/a\u003e has one of the lowest GI scores of any commonly eaten legume — approximately GI 8, which is considered very low by international nutritional standards (low GI = below 55). \u003ca href=\"\/products\/green-gram-dal-500g\"\u003eMoong Dal\u003c\/a\u003e is next at approximately GI 25. Both are substantially lower GI than white rice (GI ~72) or white bread (GI ~75). As a category, all dals and pulses tend to have low-to-moderate GI, making them a natural fit for traditional Indian low-GI meals like dal-rice or dal-roti.\u003c\/p\u003e\n      \u003cp\u003e\u003cem\u003eSource: Foster-Powell et al., American Journal of Clinical Nutrition, 2002.\u003c\/em\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"cpd-faq\"\u003e\n    \u003csummary\u003eDo organic dals need to be soaked before cooking?\u003c\/summary\u003e\n    \u003cdiv class=\"cpd-faq__body\"\u003e\n      \u003cp\u003eIt depends on the dal:\u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/green-gram-dal-500g\"\u003eMoong Dal\u003c\/a\u003e\u003c\/strong\u003e — No soaking needed. Cooks in 15–20 minutes directly. The fastest-cooking of the five.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/organic-chana-dalsplit-bengal-gram-500g\"\u003eChana Dal\u003c\/a\u003e\u003c\/strong\u003e — Soak 30–60 minutes for stovetop cooking; no soak needed in a pressure cooker (3–4 whistles).\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/organic-toor-dal-500g\"\u003eToor Dal\u003c\/a\u003e\u003c\/strong\u003e — Soak 15–30 minutes for faster, more even cooking. Pressure cooker: 2–3 whistles.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/organic-urd-dal-500g\"\u003eUrd Dal\u003c\/a\u003e\u003c\/strong\u003e — For dal makhani, soak 6–8 hours or overnight for the best texture. For idli\/dosa batter, soak 4–6 hours and grind wet.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/organic-fried-gram-roasted-chana-dal-500g\"\u003eFried Gram\u003c\/a\u003e\u003c\/strong\u003e — Ready to eat; no cooking or soaking required.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"cpd-faq\"\u003e\n    \u003csummary\u003eWhat does \"unpolished\" mean for dals — and why does it matter?\u003c\/summary\u003e\n    \u003cdiv class=\"cpd-faq__body\"\u003e\n      \u003cp\u003eMost commercially available dals are \"polished\" during processing — a step where the split seeds are tumbled with water, oil or leather to give them a uniform, shiny appearance that appeals to consumers and helps mask any colour variations. Polishing removes a portion of the natural bran layer from the seed surface, along with the fibre, iron and B vitamins concentrated there.\u003c\/p\u003e\n      \u003cp\u003eUnpolished dals look slightly less uniform — they may have a matte surface and colour variation between seeds — but they retain more of their natural nutritional profile. Dhatu's dals are unpolished: cleaned and graded for purity, but not cosmetically treated.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"cpd-faq\"\u003e\n    \u003csummary\u003eHow should I store organic dals? What is the shelf life?\u003c\/summary\u003e\n    \u003cdiv class=\"cpd-faq__body\"\u003e\n      \u003cp\u003eStore in an airtight container in a cool, dry place away from direct sunlight. A glass jar or BPA-free container works well. Organic dals without preservatives have a shelf life of 6–12 months when stored correctly. Signs of spoilage include musty smell, presence of moisture or visible pests — if you see any of these, discard and replace. Dhatu recommends buying in quantities you'll use within 3–4 months for best flavour and freshness.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"cpd-faq\"\u003e\n    \u003csummary\u003eAre all six dals certified organic — or just some?\u003c\/summary\u003e\n    \u003cdiv class=\"cpd-faq__body\"\u003e\n      \u003cp\u003eAll six dals in this collection — \u003ca href=\"\/products\/green-gram-dal-500g\"\u003eMoong\u003c\/a\u003e, \u003ca href=\"\/products\/organic-chana-dalsplit-bengal-gram-500g\"\u003eChana\u003c\/a\u003e, \u003ca href=\"\/products\/organic-fried-gram-roasted-chana-dal-500g\"\u003eFried Gram\u003c\/a\u003e, \u003ca href=\"\/products\/organic-toor-dal-500g\"\u003eToor Dal 500g\u003c\/a\u003e, \u003ca href=\"\/products\/organic-toor-dal-1kg\"\u003eToor Dal 1kg\u003c\/a\u003e and \u003ca href=\"\/products\/organic-urd-dal-500g\"\u003eUrd Dal\u003c\/a\u003e — are NPOP (National Programme for Organic Production) certified. This is India's national standard for organic certification, equivalent in rigour to EU Organic and USDA Organic for domestic production. Certification requires annual farm inspections and verified input records.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"cpd-faq\"\u003e\n    \u003csummary\u003eCan I use these dals to make idli and dosa batter?\u003c\/summary\u003e\n    \u003cdiv class=\"cpd-faq__body\"\u003e\n      \u003cp\u003eYes — \u003ca href=\"\/products\/organic-urd-dal-500g\"\u003eOrganic Urd Dal\u003c\/a\u003e is the traditional and correct choice for idli and dosa batter. The classic South Indian ratio is 1 part urad dal to 3–4 parts idli rice. Soak both separately for 4–6 hours, grind the urd dal with cold water to a smooth, airy batter, then combine with the ground rice and ferment overnight (8–12 hours at room temperature). The fermented batter produces idlis that are soft, spongy and well-risen. Dhatu's unpolished urd dal ferments well — the natural bran layer supports active fermentation.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which of these dals has the highest protein content?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Urd Dal (Black Gram) has the highest protein at 26.1g per 100g dry weight, followed by Moong Dal at 24.5g, Fried Gram at 22.5g, Toor Dal at 22.3g and Chana Dal at 20.4g. Source: ICMR Nutritive Value of Indian Foods.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dal has the lowest glycaemic index (GI)?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Chana Dal has one of the lowest GI scores of any commonly eaten legume at approximately GI 8. Moong Dal is next at approximately GI 25. Both are well below the low-GI threshold of 55. Source: Foster-Powell et al., American Journal of Clinical Nutrition, 2002.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do organic dals need to be soaked before cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Moong Dal needs no soaking (cooks in 15-20 minutes). Chana Dal benefits from 30-60 minutes soaking for stovetop cooking. Toor Dal benefits from 15-30 minutes soaking. Urd Dal for dal makhani needs 6-8 hours; for idli\/dosa batter soak 4-6 hours. Fried Gram is ready to eat with no cooking required.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does unpolished mean for dals and why does it matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Polishing removes a portion of the natural bran layer from the split seed surface, along with fibre, iron and B vitamins concentrated there. Unpolished dals look slightly matte and less uniform but retain more of their natural nutritional profile. Dhatu's dals are unpolished and unbleached.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are all six dals certified organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All six dals — Moong, Chana, Fried Gram, Toor Dal (500g and 1kg) and Urd Dal — are NPOP (National Programme for Organic Production) certified. Annual farm inspections and verified input records are required for certification.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use these dals to make idli and dosa batter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Organic Urd Dal is the traditional choice for idli and dosa batter. The classic ratio is 1 part urad dal to 3-4 parts idli rice. Soak 4-6 hours, grind to a smooth batter, combine with rice batter and ferment overnight (8-12 hours).\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e\n","products":[{"product_id":"organic-chana-dalsplit-bengal-gram-500g","title":"Organic Chana Dal\/Split Bengal Gram 500g","description":"\u003ch2\u003eDhatu Organic Chana Dal 500g — Split Bengal Gram with One of the Lowest GI of Any Legume\u003c\/h2\u003e\n\n\u003cp\u003eChana Dal is the split, dehusked form of Bengal gram (Cicer arietinum var. desi) — smaller, darker and more flavourful than the larger kabuli chana. It is one of the most widely grown legumes in India and a staple in kitchens across Rajasthan, Punjab, Karnataka and Maharashtra. Known as Kadale Bele in Kannada, Senaga Pappu in Telugu and Kadala Parippu in Malayalam, Chana Dal is prized for its earthy, nutty flavour and its unusually dense nutritional profile relative to its caloric load.\u003c\/p\u003e\n\n\u003cp\u003eDhatu's Organic Chana Dal is NPOP certified, sourced from chemical-free farms and supplied unpolished — the split seeds look slightly matte and uneven, as they should be.\u003c\/p\u003e\n\n\u003ch3\u003eNutritional Profile (per 100g, dry weight)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle ingredient: \u003cstrong\u003eOrganic Chana Dal \/ Split Bengal Gram (Cicer arietinum)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e20.4g protein per 100g\u003c\/strong\u003e — a substantial plant-based protein contribution\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGlycaemic index ~8\u003c\/strong\u003e — one of the lowest GI scores of any commonly eaten legume; Chana Dal produces a very gradual, sustained glucose response after eating\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e11.8g dietary fibre per 100g\u003c\/strong\u003e — both soluble and insoluble; supports digestive health and satiety\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e3.3mg iron per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e56mg calcium per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e369 kcal per 100g\u003c\/strong\u003e (dry); approximately 120 kcal per 100g cooked\u003c\/li\u003e\n  \u003cli\u003eNaturally gluten-free, dairy-free, vegan\u003c\/li\u003e\n  \u003cli\u003eNPOP Certified Organic\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy Chana Dal's GI (~8) Is Remarkably Low\u003c\/h3\u003e\n\u003cp\u003eThe glycaemic index (GI) measures how quickly a food raises blood glucose after eating — on a scale of 0 to 100. Foods scoring below 55 are classified as low GI; below 25 as very low GI. Chana Dal at approximately GI 8 is among the lowest of any food commonly consumed. For comparison: white rice scores approximately 72, white bread approximately 75, whole wheat roti approximately 62. The low GI of Chana Dal is attributed to its high amylose-to-amylopectin starch ratio, dense protein content and high fibre — all of which slow gastric emptying and moderate the rate of glucose absorption. \u003cem\u003eSource: Foster-Powell et al., American Journal of Clinical Nutrition, 2002.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook Chana Dal\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSoaking:\u003c\/strong\u003e Soak 30–60 minutes for stovetop cooking (reduces cooking time to 25–30 minutes). In a pressure cooker, no soaking needed — 3 to 4 whistles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDal tadka:\u003c\/strong\u003e Cook until tender. Temper with ghee, onion, tomato, garlic, ginger, cumin and coriander. A dense, flavourful dal that holds its shape better than moong or toor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChana Dal halwa:\u003c\/strong\u003e Soak, drain, dry-roast until golden, grind coarsely, cook with ghee, jaggery and cardamom. A traditional festive sweet from North India.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChilla (savoury pancakes):\u003c\/strong\u003e Grind soaked chana dal with green chilli, ginger and coriander to a thick batter. Cook as thin pancakes with oil — a high-protein breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDal baati:\u003c\/strong\u003e Use as the dal component of the classic Rajasthani dal baati churma preparation, where the rich, earthy chana dal is the traditional base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBesan flour:\u003c\/strong\u003e Dry chana dal, ground fine, becomes besan (gram flour) — used in pakora batter, kadhi, dharwad peda and dozens of traditional preparations.\u003c\/p\u003e\n\n\u003ch3\u003eAbout Dhatu Organics\u003c\/h3\u003e\n\u003cp\u003eDhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.\u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678289383582,"sku":null,"price":130.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/ChatGPTImageMay10_2026_08_01_48PM.png?v=1778423550"},{"product_id":"organic-fried-gram-roasted-chana-dal-500g","title":"Organic Fried Gram (Roasted Chana Dal) 500g","description":"\u003ch2\u003eDhatu Organic Fried Gram 500g — Roasted Chana Dal for Snacking, Chutneys \u0026amp; Besan\u003c\/h2\u003e\n\n\u003cp\u003eFried Gram is whole Bengal gram (Cicer arietinum) that has been roasted at high heat until the husk splits, revealing the split golden kernel inside — traditionally called Hurigadale in Kannada, Pottukadalai in Tamil and Dalia in Hindi. It is among the most widely used ingredients in South Indian cooking: a crunchy snack eaten dry, the primary thickener and protein source in coconut chutneys, the base for chutney powders (chutney pudi), and an ingredient in traditional energy preparations like laddu and chivda.\u003c\/p\u003e\n\n\u003cp\u003eDhatu's Organic Fried Gram uses certified organic Bengal gram, roasted without any oil, salt, flavouring or coating — just the grain, dry-roasted as it has always been done.\u003c\/p\u003e\n\n\u003ch3\u003eNutritional Profile (per 100g)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle ingredient: \u003cstrong\u003eOrganic Roasted Bengal Gram (Cicer arietinum)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e22.5g protein per 100g\u003c\/strong\u003e — a significant plant protein source in a ready-to-eat snack format\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e11.2g dietary fibre per 100g\u003c\/strong\u003e — supports digestion and promotes satiety\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e3.0mg iron per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e369 kcal per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003eReady to eat — no cooking, no soaking, no preparation required\u003c\/li\u003e\n  \u003cli\u003eNaturally gluten-free, dairy-free, vegan\u003c\/li\u003e\n  \u003cli\u003eNPOP Certified Organic — no added oil, no salt, no flavouring\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFried Gram in South Indian Cooking — A Multi-Role Ingredient\u003c\/h3\u003e\n\u003cp\u003eFew ingredients are as quietly essential to South Indian cooking as Fried Gram. Its roles span multiple meal contexts:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCoconut chutney:\u003c\/strong\u003e A tablespoon of fried gram blended with fresh coconut, green chilli, ginger and salt produces the classic white coconut chutney served with idli and dosa — the gram provides body, creaminess and protein without overpowering the coconut flavour.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChutney pudi (dry chutney powder):\u003c\/strong\u003e Dry-blended with desiccated coconut, sesame, dried red chillies, garlic and salt, fried gram is the backbone of the spiced powder eaten mixed with oil or ghee and rice.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLaddu:\u003c\/strong\u003e Ground fried gram (Pottu kadalai maavu \/ Dalia flour) is the base for the traditional Andhra\/Karnataka fried gram laddu — mixed with jaggery, ghee and cardamom.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDirect snacking:\u003c\/strong\u003e Eaten plain as a crunchy, protein-rich snack. A practical alternative to fried or salted packaged snacks.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChivda (trail mix):\u003c\/strong\u003e Added to beaten rice, peanuts, curry leaves and spices for a mixed snack preparation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAbout Dhatu Organics\u003c\/h3\u003e\n\u003cp\u003eDhatu Organics sources certified organic Bengal gram from traditional farming communities and roasts it in small batches without any additives. Single-ingredient, minimally processed, as it has always been in Indian kitchens.\u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678289875102,"sku":null,"price":160.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/fried-gram-f-1.jpg?v=1775487239"},{"product_id":"organic-urd-dal-500g","title":"Organic Urd Dal 500g","description":"\u003ch2\u003eDhatu Organic Urd Dal 500g — Highest Protein of All Common Dals \u0026amp; the Foundation of South Indian Breakfast\u003c\/h2\u003e\n\n\u003cp\u003eUrd Dal — split and dehusked black gram (Vigna mungo) — is one of the most nutritionally impressive dals in the Indian pantry, yet consistently underestimated. With 26.1g of protein per 100g dry weight — the highest of all commonly consumed Indian dals — and 154mg calcium per 100g, it is an exceptionally rich plant-based source of both macronutrients and minerals. Known as Urad Dal in Hindi, Uddina Bele in Kannada, Ulundu Paruppu in Tamil and Minumulu Pappu in Telugu, it is the structural foundation of South Indian breakfast culture: without urd dal, there is no idli, no dosa, no medu vada.\u003c\/p\u003e\n\n\u003cp\u003eDhatu's Organic Urd Dal is NPOP certified, sourced from chemical-free farms and supplied unpolished. The split seeds are white to cream in colour, with a slightly matte surface — the natural appearance of an unprocessed dal.\u003c\/p\u003e\n\n\u003ch3\u003eNutritional Profile (per 100g, dry weight)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle ingredient: \u003cstrong\u003eOrganic Urd Dal \/ Split Black Gram (Vigna mungo)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e26.1g protein per 100g\u003c\/strong\u003e — the highest protein content of all five common Indian dals; an outstanding plant protein source\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e154mg calcium per 100g\u003c\/strong\u003e — the highest calcium of all five common dals; a useful contribution for those on plant-based diets\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7.3mg iron per 100g\u003c\/strong\u003e — second only to moong dal among the five; pairs well with vitamin C-rich foods for improved absorption\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e18.3g dietary fibre per 100g\u003c\/strong\u003e — the highest fibre of all five common dals\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGlycaemic index ~43\u003c\/strong\u003e — low GI (below 55 threshold); moderate on the low GI scale\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e347 kcal per 100g\u003c\/strong\u003e (dry); approximately 105 kcal per 100g cooked\u003c\/li\u003e\n  \u003cli\u003eNaturally gluten-free, dairy-free, vegan\u003c\/li\u003e\n  \u003cli\u003eNPOP Certified Organic — no synthetic pesticides, no polishing agents, no additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUrd Dal: How It Compares to Other Dals\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse;font-size:14px;margin:12px 0 20px\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"background:#1C1812;color:#fff\"\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eDal\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eProtein\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eCalcium\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eFibre\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eIron\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;font-weight:700;background:#FAF7F2\"\u003eUrd Dal ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e26.1g ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e154mg ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e18.3g ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e7.3mg\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003eMoong Dal\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e24.5g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e75mg\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e16.3g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e8.5mg ✦\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003eToor Dal\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e22.3g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e73mg\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e15.0g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e2.7mg\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003eChana Dal\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e20.4g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e56mg\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e11.8g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e3.3mg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"font-size:11px;color:#8a7d6e;margin:0 0 20px\"\u003e✦ = Highest in category. Source: ICMR — Nutritive Value of Indian Foods (Gopalan et al., NIN Hyderabad).\u003c\/p\u003e\n\n\u003ch3\u003eUrd Dal in South Indian Cooking — The Idli \u0026amp; Dosa Foundation\u003c\/h3\u003e\n\u003cp\u003eThe fermented batter for idli and dosa is a two-ingredient preparation: rice and urd dal. The urd dal is soaked (4–6 hours), ground very finely with cold water to an airy, smooth batter, then combined with ground rice (or rice flour) and left to ferment overnight. Fermentation — driven by naturally occurring Lactobacillus bacteria — acidifies the batter, develops flavour, increases B-vitamin content and creates the characteristic lightness of a well-made idli. Dhatu's unpolished urd dal retains more of its natural bran surface, which actively supports fermentation.\u003c\/p\u003e\n\n\u003ch3\u003eOther Uses for Urd Dal\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDal Makhani:\u003c\/strong\u003e A North Indian restaurant classic — whole black urad cooked low and slow with kidney beans, cream, butter and spices. (Note: whole urad, not split, is used here — soak overnight.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedu Vada:\u003c\/strong\u003e Ground urd dal batter, shaped into rings and deep-fried — the crispy, spongy savoury doughnut served with coconut chutney and sambar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePapad (Urad Papad):\u003c\/strong\u003e Thin, crispbread made from urd dal flour — sun-dried or roasted.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUrd Dal Tadka:\u003c\/strong\u003e Cooked urd dal tempered with ghee, cumin, garlic and dried red chilli — a protein-rich North Indian side preparation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Cook Urd Dal (Split)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor dal tadka:\u003c\/strong\u003e Rinse well. Soak 30 minutes (optional but speeds cooking). Add 1 part dal to 3 parts water. Pressure cook 3–4 whistles or simmer covered 30–35 minutes. The cooked dal is naturally thick and slightly sticky — characteristic of urd dal. Temper with ghee, cumin, garlic and dried red chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor idli\/dosa batter:\u003c\/strong\u003e Soak dal 4–6 hours separately from rice. Drain, rinse and grind with cold water in a high-power blender or wet grinder until the batter is completely smooth, white and voluminous (the batter should nearly double in volume when ground correctly — air incorporation is key). Combine with ground rice, add salt, ferment 8–12 hours at room temperature (24–26°C).\u003c\/p\u003e\n\n\u003ch3\u003eAbout Dhatu Organics\u003c\/h3\u003e\n\u003cp\u003eDhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.\u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678290006174,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Urd-Dal-front.jpg?v=1775487246"},{"product_id":"green-gram-dal-500g","title":"Green Gram Dal 500g","description":"\u003ch2\u003eDhatu Organic Green Gram Dal 500g (Moong Dal) — Light, High-Protein \u0026amp; Quick to Cook\u003c\/h2\u003e\n\n\u003cp\u003eGreen Gram Dal — Moong Dal — is the split and dehusked form of whole green gram (Vigna radiata). It is the most digestible of all commonly consumed Indian dals, with a fine texture, mild flavour and a cooking time of under 20 minutes without any soaking. Known as Pesaru Pappu in Telugu, Pasi Paruppu in Tamil and Muga Dal in Marathi, it is one of the few dals used across every regional cuisine in India.\u003c\/p\u003e\n\n\u003cp\u003eDhatu's Organic Green Gram Dal is NPOP certified, sourced from chemical-free farms and packed without polishing agents or preservatives. One ingredient: organic green gram.\u003c\/p\u003e\n\n\u003ch3\u003eNutritional Profile (per 100g, dry weight)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle ingredient: \u003cstrong\u003eOrganic Green Gram Dal (Vigna radiata)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e24.5g protein per 100g\u003c\/strong\u003e — second highest of all common dals; an excellent plant-based protein source\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8.5mg iron per 100g\u003c\/strong\u003e — among the highest iron concentrations of any dal; pairs well with vitamin C-rich foods (lemon, tomato) for improved absorption\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e16.3g dietary fibre per 100g\u003c\/strong\u003e — supports healthy digestion and satiety\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e75mg calcium per 100g\u003c\/strong\u003e — a useful contribution toward daily calcium intake\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLow glycaemic index (~25)\u003c\/strong\u003e — the lowest GI of all commonly used dals; suitable for those monitoring their carbohydrate intake\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e340 kcal per 100g\u003c\/strong\u003e (dry); typically 105 kcal per 100g cooked\u003c\/li\u003e\n  \u003cli\u003eNaturally gluten-free, dairy-free, vegan\u003c\/li\u003e\n  \u003cli\u003eNPOP Certified Organic — no synthetic pesticides, no polishing agents\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eGreen Gram Dal in Traditional Indian Cooking\u003c\/h3\u003e\n\u003cp\u003eIn Ayurvedic dietary tradition, green gram is regarded as the most sattvic and easily digested of all pulses — a quality attributed to its light protein structure and relatively low phytic acid content compared to heavier legumes. This traditional perspective aligns with modern nutritional understanding: Moong Dal's fine cellular structure and low GI (~25) mean it is absorbed steadily and gently, without the digestive heaviness associated with larger pulses such as kidney beans or whole black gram.\u003c\/p\u003e\n\u003cp\u003eIt is the preferred dal for convalescent and post-illness recovery diets in traditional South Asian households, and the base grain for Pongal, one of the most widely prepared festive dishes across South India.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook Green Gram Dal\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDal tadka (standard preparation):\u003c\/strong\u003e Rinse well. Add to pot with 3x water. Bring to boil, skim foam, reduce heat, cover and cook 18–20 minutes until soft. Temper with ghee, cumin, garlic, dried red chilli, asafoetida and mustard seeds. Finish with fresh coriander and lemon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNo-soak advantage:\u003c\/strong\u003e Unlike chana, urd or whole lentils, split moong dal requires no soaking — making it the fastest protein-rich dal to put on the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMoong dal khichdi:\u003c\/strong\u003e Cook 1 part moong dal with 2 parts rice, turmeric, salt and a tadka of ghee and cumin. A complete, well-balanced single-pot meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCheela (moong dal pancakes):\u003c\/strong\u003e Soak whole moong for 4 hours, grind wet and pour as thin pancakes. No egg, no maida — a high-protein breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSprouts:\u003c\/strong\u003e Soak whole green gram (not split) overnight, drain and rinse twice daily for 2–3 days. Sprouts increase vitamin C content dramatically and reduce phytic acid.\u003c\/p\u003e\n\n\u003ch3\u003eAbout Dhatu Organics\u003c\/h3\u003e\n\u003cp\u003eDhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.\u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678290038942,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Green-Gram-Dal-FRONT.jpg?v=1775487251"},{"product_id":"organic-toor-dal-500g","title":"Organic Toor Dal 500g","description":"\u003ch2\u003eDhatu Organic Toor Dal 500g — India's Most-Used Dal, Unpolished \u0026amp; Chemical-Free\u003c\/h2\u003e\n\n\u003cp\u003eToor Dal — split pigeon pea (Cajanus cajan) — is the most widely consumed dal in India, forming the backbone of sambar, dal tadka, rasam and varan. Known as Toor Dal in Hindi, Togari Bele in Kannada, Thuvaram Paruppu in Tamil and Kandhi Pappu in Telugu, it is the defining pulse of the Indian kitchen.\u003c\/p\u003e\n\n\u003cp\u003eThe 500g pack is ideal for smaller households, those new to Dhatu Organics who want to try the toor dal before moving to the 1kg value pack, or anyone who prefers to rotate between multiple dals and doesn't want a single dal to dominate the shelf. The same certified organic, unpolished, additive-free grain — in a more manageable quantity.\u003c\/p\u003e\n\n\u003ch3\u003eNutritional Profile (per 100g, dry weight)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle ingredient: \u003cstrong\u003eOrganic Toor Dal \/ Split Pigeon Pea (Cajanus cajan)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e22.3g protein per 100g\u003c\/strong\u003e — a substantial plant-based protein contribution from an everyday dal\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e15.0g dietary fibre per 100g\u003c\/strong\u003e — supports healthy digestion and promotes satiety\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e2.7mg iron per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e73mg calcium per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLow glycaemic index (~29)\u003c\/strong\u003e — produces a gradual, moderate glucose response; suitable for those monitoring carbohydrate intake\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e335 kcal per 100g\u003c\/strong\u003e (dry); approximately 100 kcal per 100g cooked\u003c\/li\u003e\n  \u003cli\u003eNaturally gluten-free, dairy-free, vegan\u003c\/li\u003e\n  \u003cli\u003eNPOP Certified Organic — no synthetic pesticides, no polishing agents, no additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Cook Toor Dal\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePressure cooker (fastest):\u003c\/strong\u003e Rinse well. Add 1 part toor dal to 2.5 parts water. 2–3 whistles on medium heat. Mash slightly and temper to serve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStovetop:\u003c\/strong\u003e Soak 15–30 minutes, drain. Cook in 3x water — bring to boil, skim foam, reduce heat, cover and cook 25–30 minutes until completely soft.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDal tadka:\u003c\/strong\u003e Cook dal until smooth and creamy. Temper with ghee, cumin, garlic, dried red chilli, chopped onion and tomato. Finish with garam masala and fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSambar:\u003c\/strong\u003e Cook dal, mash smooth. Add tamarind water, sambar powder, vegetables (drumstick, carrot, pearl onions, tomato). Simmer and finish with a tadka of mustard seeds, dried red chilli, curry leaves and asafoetida in coconut oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRasam:\u003c\/strong\u003e Thin down well-cooked dal with tamarind water, pepper, cumin, tomato and rasam powder. A warming digestive thin soup served at the end of a South Indian meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLooking for a larger pack?\u003c\/strong\u003e The \u003ca href=\"\/products\/organic-toor-dal-1kg\"\u003eOrganic Toor Dal 1kg\u003c\/a\u003e offers better value for high-frequency dal-cooking households.\u003c\/p\u003e\n\n\u003ch3\u003eAbout Dhatu Organics\u003c\/h3\u003e\n\u003cp\u003eDhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.\u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678290071710,"sku":null,"price":160.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Toor-Dal-front_4dce0386-e2d5-49b7-81f4-6eced69936e1.jpg?v=1775487250"},{"product_id":"organic-toor-dal-1kg","title":"Organic Toor Dal 1kg","description":"\u003ch2\u003eDhatu Organic Toor Dal 1kg — India's Most-Used Dal, Unpolished \u0026amp; Chemical-Free\u003c\/h2\u003e\n\n\u003cp\u003eToor Dal — split pigeon pea (Cajanus cajan) — is the most widely consumed dal in India, forming the backbone of sambar across the South, dal tadka across the North and rasam across Tamil Nadu and Karnataka. Known as Toor Dal in Hindi, Togari Bele in Kannada, Thuvaram Paruppu in Tamil and Kandhi Pappu in Telugu, it is the defining pulse of the Indian kitchen. Dhatu's Organic Toor Dal 1kg is the go-to pack for households that cook dal multiple times a week — a better-value quantity of the same certified organic grain available in the 500g pack.\u003c\/p\u003e\n\n\u003cp\u003eDhatu's Toor Dal is NPOP certified, unpolished and packed without any preservatives, edible oil coating or artificial brightening — a common cosmetic treatment applied during industrial dal processing to improve colour uniformity.\u003c\/p\u003e\n\n\u003ch3\u003eNutritional Profile (per 100g, dry weight)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle ingredient: \u003cstrong\u003eOrganic Toor Dal \/ Split Pigeon Pea (Cajanus cajan)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e22.3g protein per 100g\u003c\/strong\u003e — a substantial plant-based protein contribution from an everyday dal\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e15.0g dietary fibre per 100g\u003c\/strong\u003e — supports healthy digestion, promotes satiety\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e2.7mg iron per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003e73mg calcium per 100g\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLow glycaemic index (~29)\u003c\/strong\u003e — produces a gradual, moderate glucose response; suitable for those monitoring their carbohydrate intake\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e335 kcal per 100g\u003c\/strong\u003e (dry); approximately 100 kcal per 100g cooked\u003c\/li\u003e\n  \u003cli\u003eNaturally gluten-free, dairy-free, vegan\u003c\/li\u003e\n  \u003cli\u003eNPOP Certified Organic — no synthetic pesticides, no polishing agents, no additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eToor Dal Across Indian Regional Cuisines\u003c\/h3\u003e\n\u003cp\u003eNo other dal plays as central a role across as many regional cuisines as Toor Dal:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSouth India:\u003c\/strong\u003e The defining ingredient of sambar — the tamarind-spiced, vegetable-laden dal served at every South Indian meal from breakfast idli to rice-based lunch thali.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMaharashtra:\u003c\/strong\u003e Amti (a slightly sweet-sour dal with kokum or tamarind) and varan bhaat — a simple, comforting toor dal with ghee over rice.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGujarat:\u003c\/strong\u003e The dal in the classic Gujarati thali — often tempered with mustard, curry leaves and jaggery for a balanced sweet-spicy flavour.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAndhra Pradesh \/ Telangana:\u003c\/strong\u003e Pappu — a robustly spiced toor dal preparation, and the base for rasam (pepper water), the digestive thin soup served at the end of a South Indian meal.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNorth India:\u003c\/strong\u003e Dal tadka — pressure-cooked toor dal tempered with onion, tomato, garlic, ghee and whole spices — the most commonly ordered dal at Indian restaurants worldwide.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Cook Toor Dal\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePressure cooker (fastest):\u003c\/strong\u003e Rinse well. Add 1 part toor dal to 2.5 parts water. 2–3 whistles on medium heat. The dal will be fully cooked — mash slightly and temper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStovetop:\u003c\/strong\u003e Soak 15–30 minutes, drain. Cook in 3x water — bring to boil, skim foam, reduce heat, cover and cook 25–30 minutes until completely soft.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSambar base:\u003c\/strong\u003e Cook toor dal, mash smooth. Add tamarind water, sambar powder, tomatoes and selected vegetables (drumstick, carrot, pearl onion). Simmer together and finish with a coconut oil tadka of mustard seeds, dried red chilli, curry leaves and asafoetida.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlso available in 500g:\u003c\/strong\u003e If you'd like to try Dhatu's Toor Dal before committing to the 1kg pack, the \u003ca href=\"\/products\/organic-toor-dal-500g\"\u003e500g Organic Toor Dal\u003c\/a\u003e is available at ₹160.\u003c\/p\u003e\n\n\u003ch3\u003eAbout Dhatu Organics\u003c\/h3\u003e\n\u003cp\u003eDhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.\u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678290104478,"sku":null,"price":310.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Toor-Dal-front.jpg?v=1775487250"}],"url":"https:\/\/www.dhatuorganics.com\/collections\/cereals-pulses-dals.oembed","provider":"Dhatu Organics","version":"1.0","type":"link"}