Red Soiled Toor Dal

Red-soiled toor dal (Semman Kattiya Thuvaram Paruppu) refers to pigeon peas (toor dal) coated with red soil before processing. This traditional technique is commonly used in India, especially in Tamil Nadu, to preserve the dal naturally, enhance its cooking quality, and add earthy minerals.

• High-quality toor dal is selected for processing.
• The dal is mixed with clean red soil and water to form a thin, even coating.The coated dal is spread under sunlight and allowed to dry naturally. This helps in preserving the dal for a longer time.
• Once dried, the dal breaks out from the soil and is cleaned and stored for distribution or cooking.

Benefits:

• Red soil contains iron and other trace minerals that can contribute to nutrition.
• This dal absorbs water faster, making it cook quicker and softer.
• Unlike polished dal, it retains its natural goodness without harmful additives.
• The natural processing helps retain fiber, making it easier to digest.