Instant Curries Dhal

Introduction

Dais are essential components of meal system in the Indian dietary, Flaking and/or cold shock dehydration as key to the instantisation process. The Laboratory has developed a unique process to reduce the rehydration time of cooked and dehydrated dhals. Thus, dhals, processed with suitable spices and oil hydro reconstitute within 2 minutes of addition to hot water and yield' an excellent curried dhal preparation. The product has good potential in Indian and export markets.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011