Vaal Dal/ Mochai Kottai Payaru (500 grams) organic

Vaal dal, also known as avarai paruppu or Indian broad beans dal, is a popular lentil variety in South Indian cuisine. The processing of vaal dal involves several steps to make it ready for consumption or further culinary use. Here’s a general outline of the typical vaal dal processing:

1. Harvesting: The process begins with harvesting mature vaal beans from the plants. The beans are usually plucked from the plant when they are fully grown and matured.
2. Shelling: After harvesting, the outer shell or pod of the vaal beans is removed to extract the inner beans. This can be done manually or using machines depending on the scale of processing.
3. Drying (Optional): Depending on the moisture content of the freshly shelled beans, they may need to be dried further to reduce the moisture content and increase their shelf life. Drying can be done in the sun or using mechanical dryers.
4. Cleaning: The dried vaal beans are then cleaned to remove any debris, dirt, or foreign materials. This step ensures that the final product is free from impurities.
5. Splitting (Optional): In some cases, the vaal beans are split into two halves to create split vaal dal, which is commonly used in various dishes. Splitting is done by mechanically splitting the dried beans.

As with any food processing, maintaining hygiene, quality, and food safety standards is crucial to ensure that the final product is safe and nutritious for consumption. It is also important to store vaal dal in a cool, dry place to prevent spoilage and maintain its freshness.