As we sing ‘dana dana swad ka khazana’, we actually deliver the product that swears by its taste of rich quality. Our grains are virtually handpicked with sheer focus on giving nothing but the best to our consumers. Only the superior quality toor produce is acquired by our in-house international trading house and each grain is rigorously checked in our laboratory before it can proceed to processing stage.

We possess largest processing capacity in the world with 6 established state-of-the-art processing plants at Vasad. With high-tech processing we make sure that each grain of Laxmi Toor Dal retains the original health value stored in it. Complying with the international quality standards, we have established a stringent quality control procedure at every single point of operation right from procurement to dispatch. And, we constantly strive to religiously fulfill our proposition by making continual improvement in our quality management system.

Our Quality Policy

“We are committed to satisfy our consumers’ needs by providing safe and hygienic pulses ensuring product quality and complying with all statutory and legal requirements.”

There’s no second thought to it that our adroit choice of best grains and use of most advanced processing technology has made us peerless in the industry with our unmatched quality, consistent taste.

Toor Dal is the most widely consumed dal in India. It is also used extensively across Asian countries, especially in vegetarian menus. It is one of the many forms of lentils and belongs to the category of legumes (pulses/beans) known for their nutritional value since ages.

Toor Dal is known to be the best plant source of protein, fat and carbohydrates. It is high in dietary fibers and low in saturated fats and cholesterol. Its rich contents of iron, folic acid, calcium, magnesium, potassium and Vitamin B help meet vitamin and mineral requirements.

Call it arhar dal, pigeon peas, yellow lentil, or yellow split peas, this slightly sweet and nutty flavored pulse is available in three forms – whole, split oily and split non-oily of which split (oily and non-oily) pulse without husk takes the form of dal.

Oily Toor Dal is treated with edible oil to increase the shelf life of dal and make it suitable for those who prefer bulk buying and store. It doesn’t involve use of any chemical preservatives so that the natural goodness of the dal is retained.

Non Oily Toor Dal is usually suitable for consumers who do not buy in bulk but prefer to make purchase at regular intervals.

Compared to other pulses, toor dal requires more soaking time, takes longer to cook and has thick gelatinous/meaty consistency. Of various recipes made out of toor dal, one made into soup as a dal or sambhar is a part of Indian staple. It can also be used with lemon and vinaigrette to make salads and as many other recipes as one could explore. Check out different toor dal recipes here.