Mass Dal (मासको दाल)

Price range: ₨ 115.00 through ₨ 1,150.00

Split from native black grams, our Mass Dal (Urad Dal) is unpolished and intensely aromatic. Prized for its rich, creamy texture and comforting body, it is the essential pulse for authentic Saturday feasts, Kwati, and traditional festive Bara (Wo).

100% Raw & Unpolished: High in dietary fiber and essential minerals.
Best For: Traditional Kalo Dal, Newari Wo (Bara), Kwati, and rich Saturday meals.

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Deep, Earthy Tradition

Unpolished Mass Dal (मासको दाल)

Black gram (Mass ko Dal) holds a sacred culinary and cultural status in Nepal. Whether served as the rich, glossy Kalo Dal of a grand Saturday feast or ground into fermented batter for Newari Wo/Bara, this pulse is revered for its warming energy and unmatched creaminess.

Our Mass Dal is split without chemical polishing or artificial coloring, leaving remnants of its jet-black skin intact. When cooked slowly in an iron pot (Khadkulo), it develops a deep, dark color, creamy mouthfeel, and intoxicating aroma.

Key Health Benefits

High Calcium & Magnesium: Strengthens bones and promotes joint lubrication, traditionally recommended during recovery and lactation.
Muscle & Strength Builder: Boasts one of the richest protein concentrations among common legumes.
Improves Digestion: High soluble fiber nourishes gut flora and promotes healthy intestinal transit.

Culinary Suggestions

Traditional Nepali Kalo Dal: Slow-cook in an iron pot with ginger, garlic, and salt; temper in mustard oil or ghee with mountain Jimbu and dried red chilies.
Newari Wo (Bara): Soak overnight, remove loose skins, grind into a thick fluffy paste, and pan-fry on a tawa into savory lentil patties; top with egg or minced meat.
Kwati Ingredient: Essential component in nine-bean sprouted festival soup (Kwati).