Pulse milling, commonly known as dal milling, is a vital process in preparing pulses for consumption. It involves three major steps: loosening the husk, dehusking, and splitting the pulses. These steps help transform raw pulses into edible dal, enhancing their cooking properties and digestibility. Among the various milling methods developed over time, one of the oldest and most traditional is stone grinding.
Stone grinding uses two circular stone surfaces—one stationary and one rotating—to crush and split the pulses. The gap between the stones is carefully adjusted based on the type of pulse being processed. This traditional technique is simple yet effective, relying on friction to gradually separate the husk and split the grain. Although modern mechanized mills have largely replaced stone grinders, this method remains in use in rural areas and small-scale operations where affordability and tradition are key factors.
The advantages of stone grinding are noteworthy. It is cost-effective, making it suitable for small or community-level production without the need for expensive machinery. The slow speed of the grinding process helps preserve nutrients, as there is less heat generation compared to high-speed mechanical mills. Additionally, operators can manually adjust the process to achieve a customized texture, producing dal that retains a natural flavor and coarser grain preferred by many consumers.
However, the method also presents several drawbacks. It is labor-intensive, requiring constant attention and physical effort to operate. The process can be messy, as ground material often spreads around the grinding area, increasing post-processing cleanup. Moreover, fine stone particles may mix with the dal if not carefully monitored, necessitating thorough cleaning before packaging or cooking.
Despite these limitations, stone grinding remains a valued technique for its simplicity, affordability, and ability to produce high-quality, traditional dal.Stone Grinding Method in Pulse (Dal) Milling
