Coriander Dal (Dhania Dal)

Introduction

Coriander dal (dhania dal) is mainly used as an adjunct in supari or pan masala. Coriander dal is obtained from the seeds of coriander. The coriander seeds are dehusked, flaked and given a mild heat treatment. Then, it is salted. The treated seeds are highly flavoured and consumed as a digestive chew.

The traditional method of preparing dhania dal from the whole seeds of coriander is quite laborious and time consuming, besides being less efficient with high amount of brokens. In this method, the coriander dal is soaked overnight in salt water, and partially dehydrated and husk removed manually.

CFTRI has developed a process to obtain dal from coriander seeds with higher yield and less brokens. In this process, indigenous milling equipments are used along with improved conditioning technique. The by-products in this method of processing are husk, bran and brokens.

This process can easily be adapted in rural areas where the raw material is available in plenty and the product can be marketed with suitable strategies.

Estimated project cost:

Capacity of the unit : 2 tonnes/day
Building : 40 M2
Equipment : Rs.1,20,000
Working Capital (1 month) : Rs.50,000

Utilities per day:

Manpower : 4 Nos.
Power : 6 KW
Water : 1,000 litres

Equipment and gadgets required are locally available

For further information please contact :

The Director
Ministry of Food Processing Industries
Panchsheel Bhawan, August Kranti Marg
New Delhi -110049