Inside the Pack
From a bubbling pot of home-cooked comfort to an ancient, time-tested traditional ritual, the humble red lentil holds a beautiful double life. Our unpolished Masoor Dal is grown with deep mindfulness in Latur by Namdev Sabde, utilizing natural farming methods that completely bypass the chemical treatments, oil-glazing, and water-washing typical of commercial processing. Left entirely raw and honest, this single-origin dal carries a rich earthy flavor that melts beautifully into a velvety masoor dal curry, a comforting dry stir-fry, or a rich, spiced gravy.
When ground into a fine flour, this pure, unpolished masoor also becomes a traditional ingredient in homemade bath pastes — a practice rooted in Indian heritage where natural grain flours are blended with besan as a gentle, chemical-free alternative to commercial scrubs. Our founder personally follows this traditional practice, blending masoor flour with our native desi besan for a daily bathing ritual.
Know Your Farmer
In the heart of Latur, Namdev Sabde has spent over two decades nurturing the soil through natural farming. While the world moved toward chemical fertilizers and modified crops, Namdev chose to conserve the precious native desi seeds passed down by his ancestors. Today, his farm yields unpolished Moong Dal, Chana Dal, whole Chana, Kabuli Chana, Urad Dal, Jowar Maldandi, and Yellow Jowar — all kept entirely unpolished and free from chemical powders, retaining their natural integrity. Inspired by his father’s vision, Namdev’s son chose to stay rooted in the village, working side-by-side to keep ancient seeds alive and ensure what reaches your plate is clean and honest.
Ingredients
Ways to Relish
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The Akkha Masoor Feast: Simmer this unpolished dal slowly with a rich, smoky paste of charred onions, dry coconut, and Kolhapuri kanda-lasun masala. Finish with a small spoonful of native A2 Bilona ghee for an authentic, dhaba-style Akkha Masoor that pairs beautifully with hot bhakri.
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The Founder’s Traditional Scrub: Blend equal parts ground masoor flour and our native chana dal flour (besan) with a splash of cold raw milk or rose water — a traditional Indian practice of using natural grain flours as a gentle, chemical-free bathing paste.
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The Velvet Comfort Gravy: Boil the dal with a pinch of turmeric and fresh ginger until it completely breaks down, then temper it with wood-pressed groundnut oil, cumin seeds, and plenty of fresh garlic. It creates a smooth, naturally thick comforting gravy without any artificial thickening starches.
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The Sprouted Salad: Soak the whole lentils for 12 hours, tie them in a clean cotton cloth to sprout, and toss with chopped cucumbers, tomatoes, fresh coriander, and a squeeze of lemon for a clean, crunchy, wholesome evening bowl.
Why Choose?
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Honest & Unpolished: Completely free from synthetic oils, water polishing, or chemical washes — preserving the dal’s natural character and earthy flavor.
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Traditional Multi-Use Grain: Beyond the kitchen, ground masoor flour has been used in Indian households for generations as a natural ingredient in traditional bathing pastes.
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Holds Shape Beautifully: Our native Latur variety retains its structure perfectly during cooking, making it the ideal choice for a rich, authentic Akkha Masoor.
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Natural Thickness: Cooks into a velvety, naturally thick gravy without the addition of any low-grade starches or artificial thickening agents.
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Single-Origin Latur Harvest: Procured directly from Namdev Sabde’s clean, chemical-free farm, preserving the genuine, earthy flavor of traditional homestead cooking.
Caring Guide
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Keep It Sealed & Dry: Transfer grains into a clean, dry glass jar or airtight steel container. Moisture is the biggest enemy of chemical-free pulses.
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The Quick Fridge Shield: Store the container inside your refrigerator to naturally prevent any pests from forming — the simplest, zero-effort method.
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The Traditional Guard: If storing on a kitchen shelf, drop 2–3 dried whole red chilies or a few clean, dry neem leaves into the jar — ancient, natural repellents that protect the grains safely.
