We procure our Tur from thousands of small and marginal tribal farmers in Madhya Pradesh who cultivate it without using any synthetic pesticides, herbicides, weedicides and GM seeds.
Tur usually sown during Monsoons. It is deep-rooted and can seek moisture from deep under the soil.
We store, mill, and pack the Tur into dal separately to eliminate any chances of contamination.
We do not polish any of Dals and Tur Dal is not an exception. Not polishing the dal helps retain nutrients and the natural earthy flavors! Like all good things, our unpolished Tur Dal also takes a slightly longer time to cook.
Our dals have lesser moisture content. You can therefore store them for longer. When cooked, they tend to absorb more water resulting in higher yield!
