Description
The Pride of Satara: Authentic Mixed Dal Sandge
Bring Home the Timeless Maharashtrian Tradition of Summer Preservation
Every summer, under the blazing sun of Satara, a beautiful ritual unfolds. Before the monsoons arrive and fresh vegetables become scarce, the resilient women of the Saheli Papadudyog—a thriving rural women's entrepreneur group—gather to handcraft a culinary lifesaver: the traditional Mixed Dal Sandge.
This isn't just a food product; it is a labor of love, foresight, and time-honored Maharashtrian heritage (Valavan).
The Story Behind the Recipe
When the heavy rains sweep across Maharashtra, making fresh produce hard to find, households turn to their ultimate comfort food. Our Sandge (also known as Sandgi) are crafted precisely for this purpose.
We start by sourcing three nutrient-dense lentils: Chana Dal, earthy Matki (Moth Beans), and protein-rich Urad Dal. Instead of milling them into a fine powder, our women entrepreneurs use traditional techniques to coarsely crush the dals, retaining a rustic, granule structure that gives the sandge their signature bite.
This granular mixture is then infused with:
- Authentic, fiery Ghati Masala to bring the true, bold heat of the Western Ghats.
- A perfect pinch of salt.
The women then skillfully shape the dough by hand into uniform, small rectangular shapes (Sandgi) and lay them out to sun-bake until they are perfectly crisp and brittle, capturing the essence of the summer sun.
Ingredients & Shelf Life
Chana Dal, Matki, Urad Dal, Clove, Black Pepper, Dalchini, Ghati Onion Masala, Salt
Shelf Life - 12 Months
Know Your Farmer
The Pride of Siddheshwar Kuroli
Handcrafted by Sunita Sutar & Saheli Papad Udyog | Satara
In the quiet, remote village of Siddheshwar Kuroli, tucked away in the Khatav Taluka of Satara district, a quiet revolution is taking place under the summer sun. Led by Sunita Sutar, the Saheli Papad Udyog is bringing life, employment, and tradition back to the heart of rural Maharashtra.
By partnering with this women's group for over three years, we bring you an authentic Unali Valavan.
Handed Down Through Generations
This is not a factory-made product. The recipe used by Sunita tai and her team carries the wisdom of generations—the exact methods and spice balances learned directly from their mothers and mothers-in-law.
Reversing the Migration: The Impact of Your Purchase
Every package tells a story of community survival. Khatav is a region where water is scarce and young people often migrate to big cities in search of labor. Sunita Sutar changed that narrative.
By organizing the village women into Saheli Papad Udyog, she has created sustainable, dignified livelihoods right at home. Because of this initiative, 10 to 15 women have moved back from the cities, reunited with their families, and stayed in the village.
Benefits
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High-Protein Powerhouse: A powerful blend of Chana, Matki, and Urad dals that serves as an excellent plant-based protein source, especially when fresh produce is scarce.
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Rich in Fiber & Clean Energy: Coarsely crushed (never powdered) to retain natural fiber, supporting healthy digestion and providing steady, long-lasting energy.
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Packed with Minerals: Naturally rich in Iron, Folate, Magnesium, and Potassium to help fight fatigue and support overall vitality.
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Immunity & Metabolism Boost: Infused with traditional Ghati Masala, known for natural antimicrobial properties and digestive benefits.
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100% Pure & Clean: Free from chemical preservatives, artificial colors, or anti-caking agents—naturally preserved under the sun.
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Instant Pantry Convenience: Easily stores for months in an airtight container and transforms into a rich, savory meal in less than 15 minutes.
Ways to Enjoy
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Classic Monsoon Sabzi: Deep-fry or shallow-fry the sandge and serve as a quick, flavorful side dish with dal-rice or chapati during the rainy season.
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Crispy Snack: Fry a handful and enjoy as a crunchy, spiced snack with a cup of hot chai on a rainy afternoon.
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Curry Base: Add fried sandge to a simple onion-tomato gravy for a hearty, protein-rich curry that pairs beautifully with steamed rice.
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Tiffin Accompaniment: Pack fried sandge alongside your lunch as a crunchy, satisfying side that travels well.
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Soup & Stew Add-In: Crumble lightly fried sandge into soups or lentil stews for added texture and a burst of Ghati spice.
Storage Info
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Store in Airtight Containers: As soon as you open the pack, transfer the sandge into a clean, completely dry glass jar or airtight stainless-steel dabba.
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Keep Moisture Away: Always use a completely dry spoon to scoop them out. Even a tiny drop of moisture can spoil sun-dried foods.
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Cool & Dry Place: Store the container in a dark, cool corner of your pantry, away from direct sunlight, steam, or stove heat.
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Long Shelf Life: When kept dry and stored properly, these traditional sun-dried sandge stay perfectly fresh and flavorful for 6 to 12 months.
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Traditional Pro-Tip: If storing for many months, occasionally spread them out on a clean cloth under the hot afternoon sun for an hour. This removes any trapped humidity and keeps them crisp and bug-free naturally!
