✦ Organic & Unpolished
✓ FSSAI Approved
✓ 100% Organic
✓ Lab Tested
✓ Made in India
Monthly North Indian Dal Box – Toor + Masoor + Rajma Jammu + Urad + Chana (Bundle)
Rs. 599.00
Inclusive of all taxes · Free shipping ₹
✓High Protein✓Unpolished✓Easy Cooking✓No Preservatives
Pack Size: Pack of 1 (2.25kg — 5×450g)
100%
Organic
Organic
No
Chemicals
Chemicals
Lab
Tested
Tested
Fast
Delivery
Delivery
FSSAI
Approved
Approved
Pan India free delivery. Same Day Dispatch. Safe packaging guaranteed.
Every North Indian home restocks these 5 dals every month. Stop ordering one pack at a time — get your full month sorted in one order.
One delivery. Five essentials. A full month of dal covered.
What's Inside
Toor Dal – Daily Dal Tadka
Masoor Dal – Quick Weeknight Dal
Rajma Jammu – Sunday Rajma Chawal
Urad Whole – Dal Makhani
Chana Dal – Curry & Snacking
Why This Bundle?
🌿
100% Organic & UnpolishedNo chemicals, preservatives, or artificial shine
📦
Monthly Pantry PackThe 5 dals every North Indian home uses every month
💰
Better ValueOne order instead of five — saves time and shipping
✨
Sortex-CleanedCarefully sorted and packed for purity
Storage
📦
Store each dal in a cool, dry place in an airtight container after opening. Keep away from direct sunlight and moisture.
Nutrition Facts
Dal Bhaat — Organic & Unpolished
✦ Per 100g
Serving Size: 100g | Servings Per Pack: 22.5
Calories
per 100g
340
% Daily Value*
Total Fat1.5g2%
Saturated Fat0.4g2%
Total Carbohydrate58g19%
Dietary Fiber14g50%
Sugars2.2g
Protein23g
Sodium20mg1%
Iron25%
Calcium10%
Rajma & Urad: Overnight | Toor & Chana: 30 min | Masoor: No soakingSoak
15–60 min (varies by dal)Cook
1:3Dal:Water
4Serves
- Toor Dal: Soak 30 min → Pressure cook 3 whistles → Temper with ghee, jeera, hing, tomato → Dal Tadka ready.
- Masoor Dal: No soaking → Pressure cook 2 whistles → Temper with onion, garlic, cumin → Quick weeknight dal.
- Rajma Jammu: Soak overnight → Pressure cook 5–6 whistles → Cook in thick onion-tomato masala with rajma water → Simmer 15 min → Serve with basmati.
- Urad Whole (Dal Makhani): Soak overnight → Pressure cook 6–8 whistles → Slow simmer with butter, cream, tomato puree on low flame 30–40 min.
- Chana Dal: Soak 30 min → Pressure cook 3 whistles → Temper with onion, tomato, dry mango powder, garam masala.
Rajma & Urad: Overnight | Toor & Chana: 30 min | Masoor: No soakingSoak
20–90 min (varies by dal)Cook
1:3Dal:Water
4Serves
- Soak Rajma Jammu and Urad Whole the previous night.
- Masoor Dal needs no soaking — boil directly with 3x water for 15 min.
- Toor & Chana Dal — soak 30 min, then boil 30–35 min covered until soft.
- Rajma & Urad — boil 60–90 min on medium-low flame, stirring every 15 min.
- Each dal gets its own tadka — prepare fresh and pour over cooked dal.
🌿 Pro Tips
- Rajma Jammu is a hill variety — it has more intense flavour, needs slightly less water in gravy.
- Dal Makhani tastes best the next day — make it a day ahead when possible.
- For Masoor, no soaking means it can be on the table in under 20 min on a busy night.
- Save the Rajma cooking water — it adds deep flavour to the gravy.
- Urad Whole for Dal Makhani: the longer it simmers, the creamier it gets.
100% OrganicSourced from certified organic farms
Zero ChemicalsNo pesticides or artificial colour
Lab Tested PurityEvery batch verified for safety
Farm to TableDirectly sourced, minimally processed
FSSAI and ISO CertifiedMeets Indian food safety standards
Fast DeliveryShips in 1-2 days, safe packaging
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