The Standard
Protected, not improved.
Four rules every Taahi pulse follows, the reason for each, and how you can check it yourself.
01
Never polished.
After hulling, many mills tumble dal with water, oil or a fine powder until it shines. It sells well in an open bin and does nothing for the dal. We clean, grade and pack, and stop there.
Look at a spoonful under a light. Polished dal throws back a shine. Ours stays matte, and some grains are paler than others.
02
Never bleached or coloured.
Dull toor and chana are sometimes brightened with dye so they look better than they are. The colour of a Taahi dal is the colour of the pulse, nothing more.
Soak a spoonful in a glass of warm water. Added colour bleeds into the water. Ours leaves it clear.
03
Checked for adulteration.
Dal is sometimes stretched with cheaper lookalike pulses or brightened with colour. Ours is checked for adulteration before it is packed.
The batch number and packing date are printed on the back of your pack. Quote them if you ever write to us, and we can trace your pack.
04
A full nutrition panel on every pack.
Protein, fibre, carbohydrate and fat per 100 g, printed on every pack. The same numbers are on every product page, per 100 g and per serving.
Turn the pack over. If a number on this site ever differs from your pack, the pack is right and we want to hear about it.
The one thing we will not hide
Unpolished dal takes longer to cook.
The outer layer is still on the grain, so water takes longer to get in. Plan the soak and it stops mattering.
- No soakMoong and masoor dal. Rinse and cook.
- 30 to 60 minutesToor, chana and urad dal. Soak while you chop.
- OvernightRajma, kabuli chana and whole pulses.
Would a farmer's family eat this?
The one question every pulse has to pass.
Who we are
Taahi Foods, Rohtak.
We clean, check and pack everyday Indian staples in Rohtak, Haryana, starting with pulses. The promise on the back of every pack, in both languages:
Taahi brings you everyday Indian staples the way they should be. Cleanly sourced, never polished, never bleached, and checked for adulteration before it reaches your kitchen.Our promise
ताही आपके लिए लाता है भारतीय रसोई के रोज़मर्रा के स्टेपल्स, जैसे उन्हें होना चाहिए। साफ़ स्रोत से चुने हुए, न पॉलिश, न ब्लीच, और आपकी रसोई तक पहुँचने से पहले मिलावट की जाँच किए हुए।हमारा वादा
- Packed in
- 430/26, Jawahar Nagar, Near PNB
Rohtak, Haryana 124001 - FSSAI Lic. No.
- 10826018000013
- Questions
- info@taahifoods.in
Questions people ask.
Why does unpolished dal look dull?
Because nothing was added to make it shine. The matte surface is the outer layer of the grain, still in place.
Why does it take longer to cook?
The outer layer slows how fast water gets in. A short soak closes most of the gap, and moong and masoor need none.
Where does the dal come from?
From Indian farms and mandis. We clean, check and pack it in Rohtak, Haryana.
Where do I find the batch number?
On the back of the pack, printed with the packing date.