Red Soiled Toor Dal / Mankattiya Thuvaram Paruppu மண்கட்டிய துவரம் பருப்பு

Since ages, pulses have been well integrated into the farming system of our country as the farmers could produce them by using their own seeds and family labor without depending much on external inputs. And process the pulses in the home based on the traditional methods with out any machines and store in the house for years.

But in the recent days, pulses are produced with chemical fertilizers and processed in mass scale in huge machinery’s resulting in the loss of taste, aroma and nutritional values.

With an effort to bring the old traditional practice, Our Pulses are cultivated in a natural way with out any chemicals and processed in the same way as our ancestor’s do, which retains taste, aroma and nutrition value.  

Mankattiya Thuvaram Paruppu” (மண்கட்டிய துவரம் பருப்பு) in Tamil translates to “Soil-Packed Toor Dal”. It refers to a traditional method of processing toor dal (also known as pigeon pea) where the harvested dal is mixed with red soil , keep it moistured for over night , so that the dal will sprout inside and then dried naturally in sunlight next day.

This method, common in South India, is believed to enhance the nutritional value and flavor of the dal. This method enhances the mineral and protein content of the Toor dal and gives rich taste & flavors.