✦ Organic & Unpolished
✓ FSSAI Approved ✓ 100% Organic ✓ Lab Tested ✓ Made in India

Everyday Dal Trio – Toor + Masoor + Moong Dhuli (Bundle)

★★★★★ 4.8 (2,400+ reviews) | ✓ In Stock
Rs. 299.00

Inclusive of all taxes · Free shipping above ₹499

✓High Protein ✓Unpolished ✓Easy Cooking ✓No Preservatives
Size: Pack of 1 (1.35kg — 3×450g)
⚡ Buy It Now
100%
Organic
No
Chemicals
Lab
Tested
Fast
Delivery
FSSAI
Approved

Free delivery on orders above Rs.499. Ships within 1-2 business days. Safe packaging guaranteed.

Every Indian kitchen runs on three dals. You probably already know which ones — the toor dal that simmers on Monday evenings, the masoor that saves a busy Wednesday, and the light moong dhuli that soothes on a Sunday night. This trio is the foundation of Indian home cooking. And now, for the first time, you can get all three — organically grown, unpolished and ready to cook — in one thoughtfully curated box. • Organic Unpolished Toor Dal (Arhar / Pigeon Pea) – 450g The reigning king of Indian dals. Present at every family dinner table from Kashmir to Kanyakumari. Toor dal has a warm, slightly nutty flavour and a thick, satisfying body that soaks up tadka beautifully. Our unpolished toor retains its natural yellow bran layer — richer in protein, iron and B-vitamins than the polished kind. • Organic Unpolished Masoor Dal (Red Lentil) – 450g The weeknight hero. Masoor cooks in under 15 minutes without soaking, making it the fastest, most forgiving dal in your kitchen. Mild, earthy and lightly sweet, it blends seamlessly into tadka dal, soups and khichdi. Our whole masoor is unprocessed and chemical-free — full of folate, iron and antioxidants. • Organic Unpolished Moong Dhuli Dal (Split Skinless Green Gram) – 450g The lightest and most digestive of all Indian dals. Ayurveda calls moong the ideal food — suitable for all body types, all ages, all seasons. Mild in flavour, quick to cook and incredibly versatile — equally at home in dal tadka, moong dal cheela, khichdi or halwa. Our unpolished moong retains its natural micro-nutrients and cooks with a clean, golden colour. Why This Trio? • Together these three dals cover every occasion — hearty dinners, quick lunches, sick days and festive meals. • Rotating between them through the week ensures a diverse amino acid and micronutrient profile from natural plant sources. • All three cook beautifully together as a mixed dal — just combine equal parts, cook, and temper. ✔ 100% Organic & Unpolished ✔ No Artificial Coating ✔ No Chemicals or Pesticides ✔ NPOP Certified Organic ✔ FSSAI Approved ✔ Lab Tested for Purity Save ₹58 compared to buying all three individually. Free delivery on orders above ₹499.
Nutrition Facts
Dal Bhaat — Organic & Unpolished
✦ Per 100g
Serving Size: 100g  |  Servings Per Pack: 13.5
Calories
per 100g
338
% Daily Value*
Total Fat 1.5g
Total Carbohydrate 59g
Dietary Fiber 14g
Sugars 2.1g
Protein 23g
✦ 100% Organic & Unpolished  |  No Preservatives  |  No Chemicals
*% Daily Values based on a 2,000 calorie diet. Your values may vary.
30 min eachSoak
8-10 min eachCook
1:3 eachDal:Water
4Serves
  1. Toor Dal — The Classic Tadka Dal
    Rinse toor dal 2–3 times. Soak for 30 minutes (optional but recommended). Add to pressure cooker with 3 cups water, ½ tsp turmeric and a few drops of oil. Cook for 3–4 whistles on medium heat. Open once pressure releases, whisk until smooth. In a separate pan, heat 2 tbsp ghee until shimmering. Add 1 tsp cumin seeds — let them crackle. Add 2 dried red chillies, 1 tsp ginger-garlic paste, a pinch of asafoetida (hing) and 1 medium tomato (chopped). Cook until tomatoes soften. Add the whisked dal, bring to a gentle boil, simmer 10 minutes. Finish with fresh coriander and a squeeze of lemon.
  2. Masoor Dal — The 15-Minute Wonder
    No soaking needed. Rinse masoor dal well. Add directly to a pot with 3 cups water and ½ tsp turmeric. It will cook in 12–15 minutes on medium heat without any pressure. For the tadka: heat ghee, add cumin, dried red chilli, garlic slices and 1 tsp tomato paste. Pour sizzling over the cooked dal. Simple, fast, delicious.
  3. Moong Dhuli — The Healing Dal
    Rinse and soak moong dhuli for 30 minutes. Cook in pressure cooker with 3 cups water for 2–3 whistles until very soft. This dal is meant to be smooth and creamy — do not undercook. For the simplest preparation: temper with ghee, cumin, a pinch of turmeric and black pepper. For a healing khichdi version: add washed rice (equal parts), cook together, serve with a generous spoon of ghee.
30 min eachSoak
25-30 min eachCook
1:3 eachDal:Water
4Serves
  1. The Three-Dal Mixed Combination
    Combine equal portions of all three dals (approximately 1/3 cup each for 4 servings). Rinse together thoroughly. Soak the mixture for 30 minutes — the masoor will begin cooking before the others, which is actually ideal as it creates a layered texture in the final dish.
  2. Pressure cook together with 3 cups water, turmeric and salt for 3 whistles. The different cooking times of each dal create a mixed texture — some smooth, some intact — that is characteristic of a great mixed dal.
  3. For the tadka: In a small pan, heat 2 tbsp ghee until it starts smoking lightly. Add 1 tsp cumin, 2 dried red chillies, 8–10 curry leaves, a pinch of hing and 1 tsp ginger paste. When fragrant, add 2 chopped tomatoes and cook until completely soft. Pour over the cooked dal, stir, and simmer for 5 minutes. Taste, adjust salt, and serve immediately with rice or roti.
🌿 Pro Tips
  • Soak Toor, Skip for Masoor: Toor dal benefits from 30 minutes of soaking — it cooks faster and smoother. Masoor dal needs no soaking at all. Moong dhuli benefits from soaking but can be cooked without it if you add an extra 2–3 minutes of cooking time.
  • The Whisking Technique: After pressure cooking, whisk toor and moong dhuli vigorously with a hand whisk or the back of a ladle before adding the tadka. This breaks down the grains and creates the smooth, creamy base that restaurant-style dal is known for.
  • Fresh Tadka Every Time: The difference between good dal and great dal is almost always in the tadka. Heat the ghee until it is genuinely hot and almost smoking before adding spices — the high heat blooms the aromatics in seconds and creates a depth of flavour that low-heat tempering never achieves.
  • The Hing Principle: A small pinch of asafoetida (hing) added to the tadka does two things: it enhances the umami depth of the dal and it significantly reduces the bloating that pulses can cause. Do not skip it.
  • Cook in Sequence for Variety: Use toor dal on heavy, cold days when you need a warming meal. Reach for masoor when you are short on time. Choose moong dhuli when your digestion needs gentleness. Mix all three when you want the most nutritionally complete option.
100% Organic Sourced from certified organic farms
Zero Chemicals No pesticides or artificial colour
Lab Tested Purity Every batch verified for safety
Farm to Table Directly sourced, minimally processed
FSSAI and ISO Certified Meets Indian food safety standards
Fast Delivery Ships in 1-2 days, safe packaging

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