The Heritage Behind the Harvest
For generations, the tribal communities of Andhra Pradesh’s agency areas have practiced Podu (traditional monsoon-fed farming). Our Konda Kandhulu is grown using these exact methods. Harvested by hand and sun-dried in the mountain air, every batch carries the rustic essence of the Eastern Ghats.
Tasting & Cooking Notes
Because Konda Kandhulu retains its protective outer layers, it looks darker and has a slightly uneven shape compared to commercial dal.
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Flavor: Expect a deep, nutty flavor and a remarkably creamy texture that elevates everyday recipes.
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Preparation: Because it is unpolished, it requires a little extra care. We recommend soaking the dal for 30–45 minutes before cooking. It may take 1 or 2 extra whistles in the pressure cooker to achieve the perfect, melt-in-the-mouth consistency.
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Perfect For: Traditional South Indian Sambar, thick rustic Pappu, or hearty lentil soups.
Product Specifications
| Feature | Details |
| Origin | Lammasingi, Andhra Pradesh (Single-Origin) |
| Farming Method | Traditional Rainfed (Pesticide-Free) |
| Processing | De-husked, 0% Polish, Optically Sorted |
| Packaging | Nitrogen-flushed Kraft pouch with EVOH barrier |
| Shelf Life | 12 Months from the date of packing |
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