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
Source: (A Compendium of Selected Technologies
Food Processing in Rural Sectors) CFTRI
