The practice of polishing pulses (or for that matter other food products like rice, sugar, etc.) has its origin in the desire to improve its keeping quality, and over time an established demand for good appearance. Unfortunately, the aesthetic sense is appealed to in greatest measure in this case by the product of lowest nutritive value.

Polishing, though not recommended, is done primarily for second and third grade dal. Dobious quality oil, colour and marble powder are used to improve appearance and price of the product. Commonly leather belts are used for rubbing dal against the screen to give shine and uniform look.

The advantages and disadvantages polished dals?

Here’s a simple list:

Key Advatanges

1. Improves shelf life and storability of the grain
2. Reduces impact of microbes and other pests
3. Shine makes it more attractive
4. Yields better price in the market

Disadvantges

1. Polishing leads to loss in nutritive value, primarily natural fibre
2. Adulteration with sub standard oils, stone powder, etc. is harmful for human consumption
3. Poor value for money, since inferior grade is typically packaged and sold
4. Takes longer to cook

 How are dals polished?

After undergoing the standard pre milling treatment such as cleaning, sorting, de-husking, sliptting, etc., the pulses are polished to increase consumers appeal, though not desirable. Dal is polished in different ways, such as nylon polish, oil/water polish, leather and makhmal polish. Generally polishing is done in large commercial machines using marble stone powder, oil or water. Polishing gives uniform look and shine to each grain.

What are the big benefits of consuming unpolished dals?

No polish means to get closest to real natural dal without being subjected to undesired polishing process and chemical adulterants into your diet. Pulses are very high in fibre. They contain both soluble and insoluble fibres. Soluble fibre helps lower blood cholesterol levels, while insoluble fibre helps with digestion as well as maintaining regular bowel movements. Polishing processes severely reduce the fibre content of your dal.

Why should I consume Poshtik Chana Dal ?

Poshtik™ sources only wholesome varieties of dals from various parts of the country. Our dals are superior for the following reasons:

1. We do not polished dal so it retains most of the original nutritive content and taste
2. Poshtik™ dals are easy to cook and bring out the true aroma and flavor
3. We procure only A-grade produce
4. Our dals are sourced from various regional markets where they are grown, to reduce chance of adulteration across the value chain
5. Dals are packaged in high quality food grade material to keep freshness intact

Poshtik™ dals are very similar to how our grandparents consumed pulses.

 Why are unpolished dals more expensive?

 Unpolished dals are costlier since there is little room for the miller to mix or blend low grade grains. With limited shelf life (usually 8-10weeks compared to 12-16 weeks for polished dals), unpolished stock is also subject to faster spoilage.

The practice of polishing pulses (or for that matter other food products like rice, sugar, etc.) has its origin in the desire to improve its keeping quality, and over time an established demand for good appearance. Unfortunately, the aesthetic sense is appealed to in greatest measure in this case by the product of lowest nutritive value.

Polishing, though not recommended, is done primarily for second and third grade dal. Dobious quality oil, colour and marble powder are used to improve appearance and price of the product. Commonly leather belts are used for rubbing dal against the screen to give shine and uniform look.

The advantages and disadvantages polished dals?

Here’s a simple list:

Key Advatanges

1. Improves shelf life and storability of the grain
2. Reduces impact of microbes and other pests
3. Shine makes it more attractive
4. Yields better price in the market

Disadvantges

1. Polishing leads to loss in nutritive value, primarily natural fibre
2. Adulteration with sub standard oils, stone powder, etc. is harmful for human consumption
3. Poor value for money, since inferior grade is typically packaged and sold
4. Takes longer to cook

 How are dals polished?

After undergoing the standard pre milling treatment such as cleaning, sorting, de-husking, sliptting, etc., the pulses are polished to increase consumers appeal, though not desirable. Dal is polished in different ways, such as nylon polish, oil/water polish, leather and makhmal polish. Generally polishing is done in large commercial machines using marble stone powder, oil or water. Polishing gives uniform look and shine to each grain.

What are the big benefits of consuming unpolished dals?

No polish means to get closest to real natural dal without being subjected to undesired polishing process and chemical adulterants into your diet. Pulses are very high in fibre. They contain both soluble and insoluble fibres. Soluble fibre helps lower blood cholesterol levels, while insoluble fibre helps with digestion as well as maintaining regular bowel movements. Polishing processes severely reduce the fibre content of your dal.

Why should I consume Poshtik Chana Dal ?

Poshtik™ sources only wholesome varieties of dals from various parts of the country. Our dals are superior for the following reasons:

1. We do not polished dal so it retains most of the original nutritive content and taste
2. Poshtik™ dals are easy to cook and bring out the true aroma and flavor
3. We procure only A-grade produce
4. Our dals are sourced from various regional markets where they are grown, to reduce chance of adulteration across the value chain
5. Dals are packaged in high quality food grade material to keep freshness intact

Poshtik™ dals are very similar to how our grandparents consumed pulses.

 Why are unpolished dals more expensive?

 Unpolished dals are costlier since there is little room for the miller to mix or blend low grade grains. With limited shelf life (usually 8-10weeks compared to 12-16 weeks for polished dals), unpolished stock is also subject to faster spoilage.