How to identify adulteration in toor dal?

Question

Learn simple home tests to identify common adulteration in toor dal, such as the presence of metanil yellow, to ensure your food is safe.

Answer 1

Toor dal can be adulterated with metanil yellow, kesari dal, or other cheaper pulses. Visual inspection, simple water tests, and acid tests can help identify these adulterants.

Detailed Explanation:

Identifying adulteration in toor dal is crucial for ensuring food safety. Here's a breakdown of common adulterants and how to detect them:

1. Metanil Yellow: This is a harmful artificial color added to enhance the yellow appearance of the dal.
   • Water Test: Add a spoonful of toor dal to a glass of warm water. If the water turns yellow quickly, it indicates the presence of metanil yellow. Pure toor dal will release a very faint yellow color.
   • Acid Test: Add a few drops of hydrochloric acid (HCl) to the soaked dal. If the color turns pink, it confirms the presence of metanil yellow.
2. Kesari Dal (Lathyrus sativus): This cheaper pulse is sometimes mixed with toor dal. Excessive consumption of kesari dal can lead to lathyrism, a neurological disorder.
   • Visual Inspection: Kesari dal has a slightly angular shape compared to the rounder shape of toor dal. Look for differences in shape and color. Kesari dal is often a duller yellow.
   • Cooking Test: Cook a small sample of the dal. Kesari dal often takes longer to cook and may have a slightly bitter taste.
3. Other Pulses and Foreign Matter: Sometimes, cheaper or damaged pulses, or even foreign materials like stones and dust, are mixed with toor dal.
   • Visual Inspection: Spread the dal on a flat surface and carefully examine it for any foreign particles, broken grains, or pulses that look different from toor dal.

Pro Tip:

Always purchase toor dal from reputable sources and check for FSSAI (Food Safety and Standards Authority of India) certification marks. This ensures that the dal has undergone quality checks and is less likely to be adulterated.