Tracing its journey

India is the largest producer of Arhar dal.

It is commonly grown in Uttar Pradesh, Madhya Pradesh, Gujarat, Bihar, Tamil Nadu, and Karnataka. Owing to its ability to withstand dry weather, it can grow well under the subsistence level of agriculture and offers a good source of nutritive food, fodder, and fuel wood. Being a legume, it also boosts soil fertility by fixing atmospheric nitrogen.

The journey of creating Arhar dal commences with the harvest of the pigeon pea plant, as it reaches its peak of maturity. Through meticulous plucking, the distinctively hued, yellowish-brown peas are collected and then they undergo a thorough cleaning process, eliminating any impurities or debris. Subsequently, the peas are traditionally split in half, unveiling their characteristic shape of dal. This division can be achieved manually or with the aid of specialized machinery. Some manufacturers further polish the dal to make it appear shiny and more appealing to the consumer. The dal is then packaged and sold.

But all Arhar dals are not the same.

While there are many brands of tur dal available in the market, its farming process, harvest, and processing play a significant role in impacting its quality and nutrition levels.