A Dal (Pulses) Mill Unit is an agro processing facility that converts raw, whole pulses into split and edible forms, known as dal. Common pulses processed include tur (pigeon pea), moong (green gram), chana (Bengal gram), masoor (lentil), and urad (black gram). Dal is a staple in many Indian and global cuisines, making its processing a vital link in the food supply chain. Dal mills can be semi automatic or fully automatic, depending on the scale of operations. Modern plants may also include dust control systems and color sorters for quality assurance. With rising demand for plant based proteins and packaged, ready to cook food, dal milling is a profitable and scalable venture. It supports local farmers and contributes to food security. Government support through MSME schemes, food processing subsidies, and agri business loans also strengthens the business case.
Dal(Pulses) Mill
The various pulses are part of the normal diet of all vegetarians and are also used frequently by non vengetarians too. They are the main sources of protein. The important dals in the country are Channa Moong, Urad, Moth, Turdal and Masoor, Matar etc. |
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