₹ 60.00
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Val Dal Available in 500g packs.
One of India's most locally loved and nutritious pulses, Val Dal is premium split field bean (Lablab purpureus). But for all its earthy, slightly sweet, and creamy flavor when cooked well, Val Dal has been a silent rock in the Gujarati or Maharashtrian kitchen for years without drawing attention at the national level.
Val dal (Gujarati), Mochai Pappu (Tamilian), Chikkudu Pappu (Andhra & Telangana) or Avare Kaalu Bele (Kannada) is the backbone of two classic South Indian dishes: val dal nu shaak (Gujarati) and matki-val usal (Maharashtra). Val Dal, commonly known as Hyacinth Bean, Butter Bean, or Field Bean, has been grown and eaten throughout South Asia for centuries.
To be honest, nutritionally, Val Dal is a lot more than it lets on. It provides good plant protein and an extremely high level of dietary fiber to aid digestion and help keep you full for a long time. It is an excellent source of iron, which promotes good blood formation and energy, with magnesium, phosphorus, and potassium being good for heart health and helping to regulate blood pressure. Val Dal's naturally low glycemic index makes it a perfect fit for a diabetic diet and a blood sugar-balanced diet.
The fruit is sourced from trusted farms in Gujarat and subjected to a mechanical process by Angur, which has no human handling, and is packed with the latest technology to ensure each grain maintains the natural moisture in its freshness, purity, and nutritional value.
Since 1965, Angur has been bringing the finest toor dal from the fields of Gujarat to kitchens across the country, growing into a name trusted nationwide as "Guniyal Naari ni Ek Matra Pasand." Today, that same legacy of quality and genuine flavour lives on in every Angur product, from the very toor dal we started with to dals like Val Dal.
Angur Val Dal is sourced from trusted farms in Gujarat and processed with no human handling, then packed with the latest moisture-locking technology so each grain retains its natural freshness, purity and nutritional value. It's a dependable, protein-rich choice for diabetic-friendly, heart-healthy everyday cooking.
Per 100g (raw, dry)
Energy: ~340 kcal
Protein: ~20–28 g
Dietary Fibre: ~25 g
Carbohydrates : ~60 g
Fat : ~1.7 g
Iron : ~5.1 mg
Calcium : ~78 mg
Magnesium : ~159 mg
Phosphorus : ~233 mg
Zinc : ~9.3 mg
Angur Val Dal is commonly used in:
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Specification
Product Name: Val Dal — Split Field Bean
Also Known As: Val Dal (Gujarati / Marathi) · Mochai Paruppu (Tamil) · Chikkudu Pappu (Telugu) · Avare Kaalu Bele (Kannada) · Hyacinth Bean / Butter Bean / Field Bean (English) · Dolichos Bean (International)
Dal Type: Split Field Bean
Processing: Zero Human Touch, 100% Mechanical
Diet Type: Vegan, Vegetarian & Gluten-Free
Suitable For: All ages · Diabetic-friendly · Iron deficiency · Heart health · High-protein vegetarian diets
Cuisine: Gujarati & Maharashtrian
Cooking Uses: Val dal nu shaak · Maharashtrian usal · Val curry · Mixed bean recipes · Protein gravies · Sprouted salads
Shelf Life: Best Before 12 Months
Store Angur Val Dal in a cool, dry place away from direct sunlight and moisture. Once opened, transfer to an airtight container to retain freshness and keep it free from pests for the full shelf life.
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