Dhaniya Dal 200g

Dhaniya Dal 200g – Crunchy Roasted Coriander Seed Mukhwas

Sanwariya Dhaniya Dal is a refreshing, crunchy mouth freshener made from split and roasted coriander seeds. These light, golden, flaky pieces have a mild, nutty and gently citrusy flavour that makes them one of the most popular ingredients in Indian mukhwas. Eaten on their own or mixed with saunf, a small spoonful after a meal gives a clean, fresh finish. This 200g pack comes in a clear jar with a yellow screw cap, so it stays crisp and is easy to serve.

This product is made by Dev Grah Udyog in Sardarshahar, Rajasthan, and sold under the Sanwariya brand. The family business is known for mukhwas, papad, namkeen and masala made with traditional recipes. Every jar of dhaniya dal is packed with care so the pieces stay crunchy and full of aroma.

Why Choose Sanwariya Dhaniya Dal?

• Single, simple ingredient: As per the label, just dhaniya dal (coriander dal).
• Crunchy and light: Roasted split seeds with a pleasant crisp bite.
• Mild, nutty taste: Not too sweet and not too spicy, so it suits everyone.
• No supari: A clean, areca-free mouth freshener for the whole family.
• Clear jar packing: A sturdy transparent jar with a screw cap keeps it fresh.
• Long shelf life: Best before 12 months from the date of packaging, as printed on the label.

Benefits of Dhaniya Dal (Dhaniya Dal Ke Fayde)

Coriander seeds have been part of Indian kitchens and home traditions for centuries. Here is why families love dhaniya dal:

• Traditional after-meal habit: In many Indian homes, roasted dhaniya dal is chewed after meals, as coriander is traditionally believed to help the stomach feel comfortable.
• Freshens the mouth: Its mild aroma leaves the mouth feeling clean after food.
• Plant protein and fibre: As per the label, it contains about 12g protein per 100g, and seeds naturally bring fibre.
• No added sugar listed: The label lists only dhaniya dal, making it a lighter choice than candy-style mukhwas.
• Low sodium: About 35mg sodium per 100g as per the label.
• Areca-free: Suitable for children and elders who should avoid supari.
• Great base for mukhwas: Mix with saunf, til and mishri to make your own blend.

Note: These benefits are based on general and traditional use. This is a food, not a medicine. If you have a health condition, please consult your doctor about your diet.

What Is Dhaniya Dal?

Dhaniya is the Hindi name for coriander. The round coriander seeds are split, the husk is removed, and the inner halves are lightly roasted to make dhaniya dal. The result is a crunchy, nutty, mildly aromatic snack that is very popular as a mouth freshener in Rajasthan, Gujarat and across India. It is also a key part of the classic restaurant mukhwas mix along with saunf and mishri.

Ingredients

As printed on the jar label: Dhaniya dal (coriander dal).

Please always check the pack label for the latest ingredient, batch and best-before details.

Nutrition Information (Approx. per 100g, as per label)

• Energy: 380 kcal
• Protein: 12 g
• Carbohydrate: 58 g
• Total Fat: 8 g
• Sodium: 35 mg

How to Enjoy Dhaniya Dal

Take a small spoonful after lunch or dinner and chew slowly to enjoy the crunch and mild aroma. For a classic restaurant-style mukhwas, mix dhaniya dal with roasted saunf and a few pieces of Mishri Goli. You can also serve it alongside our Mix Saunf or Ajwain Pachak so guests can choose their favourite.

Taste and Texture

Dhaniya dal has a light, crisp texture and a mild, nutty taste with a gentle citrus note from coriander. It is not sweet or salty on its own, which makes it a great base for both sweet and savoury mukhwas blends.

Dhaniya Dal vs Saunf

• Dhaniya dal: Nutty, crunchy and mild, with a light citrus aroma.
• Saunf: Sweeter, with a stronger liquorice-like aroma.

Together, they make the most popular homemade mukhwas mix in India.

Make Your Own Mukhwas at Home

Dhaniya dal is the perfect base for a homemade mouth freshener. Here is a simple recipe:

1. Take 1 cup dhaniya dal and 1 cup roasted saunf.
2. Add 2 tablespoons roasted white til (sesame seeds).
3. Add a handful of mishri goli or crushed mishri.
4. Add a pinch of black salt and a few drops of lemon juice if you like a tangy taste, then mix and let it dry.
5. Store in an airtight jar and enjoy after meals.

You can also add a few pieces of Churi or colourful candies for a festive look.

More Ways to Use

Besides mukhwas, roasted dhaniya dal can be sprinkled over chaat, bhel and sprouts salads for extra crunch. Some families add it to namkeen mixtures or trail mixes with nuts and seeds. Lightly crushed, it can also be used as a garnish on raita and dahi vada for a mild nutty flavour.

Making a Mukhwas Platter

For family functions and festivals, create a colourful after-meal platter. Place dhaniya dal in one bowl, mix saunf in another, and add mishri goli, churi and pachak in the remaining bowls. Guests can mix and match to make their own favourite combination.

Office and Travel Companion

The screw-cap jar is easy to keep on an office desk, at a shop counter or in a car. A spoonful after lunch or during a long journey gives a quick, light refresh.

From Farm to Jar

Rajasthan and Gujarat are among the biggest coriander-growing regions of India. After harvest, the dried seeds are cleaned and sorted, then gently split so the outer husk can be removed. The inner halves are lightly roasted until they turn golden and crisp, which brings out their nutty aroma. Careful roasting is important: too little and the pieces stay soft, too much and they turn bitter. Once cooled, the pieces are packed quickly into airtight jars so that they keep their crunch and fresh smell until they reach your home.

Because the process is so simple, the quality of the seeds matters most. Fresh, well-sorted seeds give even pieces with a clean taste and a pleasant golden colour, which is exactly what you see through the clear jar.

Dhaniya Dal in Indian Food Traditions

Coriander is one of the oldest spices used in Indian cooking. The fresh leaves garnish curries and chutneys, the ground seeds give body to almost every masala, and the roasted split seeds become this crunchy after-meal favourite. In many Gujarati and Rajasthani homes, a small steel box of roasted seeds sits next to the saunf box on the dining table, and children grow up taking a pinch from both after every meal.

At weddings and large family functions, the mukhwas counter is often one of the most visited corners. Bowls of saunf, mishri, til, colourful candies and roasted coriander halves are arranged side by side, and guests make their own little mix in their palm. The mild, nutty crunch of these golden pieces balances the sweetness of mishri and the strong aroma of saunf, which is why it is almost always part of the spread.

Why the Pieces Are Split

Whole coriander seeds have a hard outer shell that is not pleasant to chew. Splitting the seed and removing the husk exposes the softer inner halves, which roast evenly and turn light and crisp. This is what gives the product its flaky texture and makes it easy to eat by the spoonful.

Great for Gifting and Festivals

A jar of dhaniya dal is a thoughtful addition to Diwali hampers and festive gift boxes. Combine it with other Sanwariya mukhwas to create a traditional after-meal gift set for family and friends.

Packing and Quality

Sanwariya dhaniya dal comes in a clear, food-grade plastic jar with a yellow screw cap and a printed label showing ingredients, nutrition information, batch number, manufacturing date and MRP.

Storage and Shelf Life

• Best before 12 months from the date of packaging, as printed on the label.
• Store in a cool, dry place away from sunlight.
• Close the cap tightly after each use to keep it crunchy.
• Use a dry spoon to take it out.

Who Will Love This Product?

• Families who prefer a light, not-too-sweet mouth freshener.
• People who make their own mukhwas at home.
• Restaurants and hotels serving mukhwas after meals.
• Anyone looking for an areca-free after-meal snack.

Tips for the Best Taste

• Keep the jar tightly closed so the pieces stay crisp.
• Mix with saunf and mishri for the classic taste.
• Lightly warm on a tawa for a few seconds if it loses crunch in humid weather.
• Do not store in the fridge.

A Taste From the Heart of Rajasthan

In Rajasthan, no meal ends without mukhwas, and dhaniya dal is one of its most loved ingredients. Sanwariya brings you this simple, crunchy favourite from Sardarshahar, packed with care so you can enjoy a traditional after-meal ritual every day.

Why Buy from Dev Grah Udyog?

• Made in Sardarshahar, Rajasthan, by a trusted family business.
• Honest labelling with clear ingredients and nutrition details.
• Fresh packing and fair prices.
• Easy online ordering and delivery all over India.

Ordering and Delivery

Ordering is simple. Add the 200g jar to your cart, enter your address and place your order. We pack it carefully and ship it to your doorstep anywhere in India.

Frequently Asked Questions

What is dhaniya dal?

Dhaniya dal is split and roasted coriander seeds, eaten as a crunchy mouth freshener.

What are the ingredients?

Only dhaniya dal (coriander dal), as per the label.

Does it contain sugar or supari?

Neither is listed in the ingredients on the label.

How do I use it?

Eat a spoonful after meals, or mix with saunf and mishri to make your own mukhwas.

How long does it last?

Best before 12 months from the date of packaging. Store in a cool, dry place.

Do you deliver all over India?

Yes, Dev Grah Udyog delivers dhaniya dal and our full range across India.

Enjoy a light, crunchy finish to every meal. Order Sanwariya Dhaniya Dal 200g today.