Two bags of Chana Dal can hold the same grain and still look completely different on the shelf. Most of that difference comes from one step at the end of processing: polishing.

What polishing actually does

After the dal is cleaned and split, it passes through polishing machines. These gently rub the surface of each grain, removing dust and the fine powder left over from splitting. The grain that comes out is smoother and reflects more light, which is why polished dal looks brighter.

Polishing does not change what is inside the grain. It changes how the dal looks, and how it feels in the hand.

Regular Polish

Regular Polish is the brighter of the two. The grain has a clear shine and a very even colour across the whole bag. It is the finish most buyers picture when they think of premium Chana Dal.

It suits you if:

• You sell in retail packs where the customer can see the dal.
• You are competing on appearance against other brands on the same shelf.
• Your customers expect a polished, uniform look.

Touch Polish

Touch Polish is a lighter pass. The dal is cleaned and smoothed, but keeps more of its natural surface, so the shine is softer and the colour looks closer to raw grain.

It suits you if:

• Your customers prefer a natural, less processed appearance.
• You supply kitchens, caterers or food makers where looks matter less than consistency.
• You want a slightly lower price point without dropping grain quality.

Which one should you stock?

There is no better or worse grade here. Both start from the same Sortex-cleaned Bengal Gram and both cook the same way. The choice is about who you are selling to.

A simple rule: if the buyer sees the dal before buying it, Regular Polish usually sells better. If the dal goes straight into a kitchen, Touch Polish gives you the same quality at a keener price.

Not sure which fits?

Many of our customers order both and see which moves faster in their market. Tell us your city and the kind of buyer you supply, and we will suggest a grade and send samples of each.