Inside the Pack
The secret behind a truly unforgettable Maharashtrian Puranpoli lies entirely in the purity of the chana dal. Our unpolished Yellow Chana Dal is crafted from the same native desi whole brown chana grown with deep dedication by Namdev Sabde in Latur. Unlike commercial hybrid dals that are artificially polished with oil or water to look shiny, our dal is left completely raw and honest. The true marker of this ancestral grain comes alive the moment it hits your stove: as it bubbles in the pot, it releases a gentle, sweet fragrance that fills the kitchen — a natural sign of its pure, uncompromised quality. This fragrant dal is also the single source for our PIP Agro Besan (gram flour), ensuring that every kadhi, bhajji, or ladle of pithla you make carries that same heritage flavor.
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
-
The Fragrant Puran Secret: When boiling this desi dal for Puranpoli, wait for that characteristic sweet fragrance to fill the room before straining. Mash the soft dal with natural jaggery while still steaming hot — the unpolished grain absorbs the sweetener instantly, creating a smooth, velvety stuffing without any grittiness.
-
The Katachi Amti Broth: Save the golden, aromatic water (kat) drained from boiling this native dal. Simmer it with a traditional dry-coconut and onion paste (watan) to create the authentic, fiery Katachi Amti that traditionally accompanies sweet Puranpoli.
-
The Home-Ground Besan: Dry-grind a small batch of this raw dal at home to a slightly coarse powder. Sauté it slowly with wood-pressed groundnut oil, green chilies, and plenty of onions to make a rustic, comforting village-style Pithla that pairs beautifully with hot bhakri.
-
The Crunchy Iron-Tawa Tadka: Soak the dal for just one hour, drain completely, and toss it onto a hot iron tawa with a teaspoon of Bilona ghee, mustard seeds, and a pinch of asafoetida (hing). Sauté until crunchy for an old-school, satisfying evening side dish.
Why Choose?
-
Puranpoli Transformer: Crafted from native desi brown chana seeds to provide a naturally sweet, melt-in-the-mouth texture that wins over even non-dal eaters.
-
Signature Sweet Fragrance: Releases a distinct, gentle aroma the moment it boils — a natural sign of its uncompromised, raw quality.
-
Honest & Unpolished: Completely free from synthetic chemical washes, water polishing, or oil glazing, preserving its authentic character.
-
The Foundation of Our Besan: This same native-variety dal is ground to produce our clean PIP Agro Besan — consistent quality from grain to flour.
-
Namdev Sabde’s Dedication: Grown naturally in Latur through mindful farming methods that focus on soil health and ancestral seed preservation.
Caring Guide
-
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.
-
The Quick Fridge Shield: Store the container inside your refrigerator to naturally prevent any pests from forming — the simplest, zero-effort method.
-
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.
