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RECIPES

6 delicious dal recipes to try at home

Toor Dal Tadka Toor Dal
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1. Dal Tadka — Restaurant Style

The most popular Indian dal. Rich, smoky, finished with a double tadka of ghee and spices.

Dal Makhani Urad Dal
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2. Dal Makhani — Authentic Dhaba Style

Slow-cooked whole urad dal with butter and cream.

Chana Dal Khichdi Chana Dal
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3. Chana Dal Khichdi — Punjabi Style

A one-pot comfort meal with rich flavors.

South Indian Sambar Toor Dal
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4. South Indian Sambar — Traditional

A tangy and flavorful lentil dish.

Dosa Batter Urad Dal
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5. Dosa Batter — Crispy South Indian

Perfect fermented batter for crispy dosa.

Amritsari Urad Dal Urad Dal
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6. Amritsari Urad Dal — Dhaba Style

Bold and spicy dhaba-style dal.

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BLOG

Latest insights, guides and stories about pulses

UK buyer guide for importing dal from India B2B Buyer

1. What to look for when importing dal from India – a Global buyer’s guide

A practical checklist covering quality specs, documentation, MOQ, and what separates a reliable Indian exporter from a broker.

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Polished vs unpolished dal comparison B2B Buyer

2. Polished vs unpolished dal: what it means for shelf life and retailer preference

The difference between polished and unpolished goes beyond appearance. Here's what it means for storage, taste and your customers.

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Telangana pulse farming story B2B Buyer

3. How Telangana became India’s pulse heartland — and why it matters for Global importers

The black cotton soil of the Deccan Plateau has sustained tur and chana cultivation for centuries. We explain the provenance story behind Puregrain dal.

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Indian export certifications guide B2B Buyer

4. IEC, FSSAI, APEDA RCMC explained — what Indian export certifications mean for Global buyers

A plain-English guide to the certificates you should ask for when onboarding an Indian pulse supplier.

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Direct sourcing dal supply chain B2B Buyer

5. Why source-direct beats broker-sourced dal for consistent Global wholesale supply

Every middleman in a supply chain adds cost, risk and opacity. Here’s what changes when you go direct.

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Toor dal chana dal urad dal guide Consumer

6. Toor dal vs chana dal vs urad dal — which one for which dish?

A quick guide to India’s three most popular cooking dals, with dish pairings for the Global home cook.

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Polished versus unpolished dal cooking and taste Consumer

7. Why polished dal cooks faster but unpolished dal tastes better

Polishing removes the outer layer that slows cooking — but that same layer carries flavour and nutrients. Here’s the trade-off.

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Nutritional comparison of dals Consumer

8. The nutritional difference between India’s three main dals

Protein, fibre, iron — comparing toor, chana and urad dal on nutrition so you can cook smarter.

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How to store bulk dal at home Consumer

9. How to store bulk dal at home — tips for Global households buying large packs

Buying in 5kg or 25kg quantities? Here’s how to keep your dal fresh, pest-free and flavourful for longer.

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Telangana toor dal story Consumer

10. The story of Telangana toor dal — why South Indian dal is different

Grown on the Deccan Plateau, processed in Nirmal — the specific geography and practice behind Puregrain’s toor dal.

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