Unpolished dals: what polishing takes off

Two bags of the same dal can look very different, one bright and glossy, the other a little duller and more varied. The difference is usually polishing, and the duller bag is often the more honest one.

What polishing is

After milling, many dals are buffed for shine, sometimes with water and oil, sometimes with agents added only for looks, so the pulse appears uniform and appealing. It is cosmetic: it changes how the dal looks, not how it cooks or tastes.

Why we leave them unpolished

Unpolished dals keep their natural matte surface and a little batch-to-batch variation. They soak and cook just as well, and you are buying the pulse itself rather than a finish applied to sell it.

• Look: a natural matte surface, not a manufactured shine.
• Variation: real pulses differ slightly, perfect uniformity is a processing trait.
• Honesty: nothing added for appearance, just the dal, sorted and graded.

Cook them the way you always have, the only thing missing is the polish that was never doing you any favours.