Opening on Onam
We are open now.
The first range
A focused first range — enough variety to test demand without becoming a catalogue before becoming a brand.
The everyday staple this region is known for.
Whole bengal gram for soaking, roasting and everyday cooking.
Split bengal gram, a Deccan pantry staple.
A quick-cooking dal for khichdi, soups and light meals.
Black gram, for dosa, idli and everyday dal.
Cold-pressed kardi oil from a native oilseed.
The everyday frying oil of this region.
Gingelly oil, pressed from white til.
Pressed from black til. Darker, and stronger.
Our story
Black Soil is based in Kalaburagi, in north Karnataka — the heart of the Deccan’s black cotton soil belt. The dals and oilseeds we sell are grown on that ground, milled and pressed close to where they were harvested, and sold with the region named on the pack rather than blurred into “sourced in India”.
Read our storyWhy choose us
Six things we can point at, rather than six things we can say.
Sourced from farms around Kalaburagi, not through a chain of traders.
Left exactly as they come off the mill. Nothing buffed away to look glossy.
Pressed without added heat, so the colour and smell stay in the bottle.
In selected Kalaburagi pincodes, on a minimum order of ₹499.
Collect from us in Kalaburagi, or we bring it to your door.
Toor dal from this district carries a Geographical Indication.
What we stand for
Know where your food comes from — a promise simple enough to remember, and demanding enough to keep us accountable.
Every product starts somewhere we can name — a region, a farm, a season.
Selected and handled to one standard, from the field to the pouch.
We claim only what we can prove, and nothing we cannot.
Controlled batches and small stock, so nothing sits and nothing fades.
Judged by how it cooks, not by how it reads on a label.
Coming next
Eight more on the way, held to the same standard as the nine we sell: named origin, and nothing powdered or polished to hide what it is.
Cashews
Almonds
Coffee
Black Pepper
Red Chillies
Turmeric
Jowar
Bajra
Unedited, and only from people who actually bought something.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Excepteur sint occaecat cupidatat non proident, sunt in culpa.
Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam eaque ipsa quae ab illo inventore.
Before you ask
Say less, prove more. If something here is not clear enough, message us on WhatsApp and we will fix the answer.
A regional food brand from Kalaburagi in north Karnataka. We sell dals, pulses and cold-pressed oils grown on the black cotton soil of this part of the Deccan, and we say where each one came from instead of blurring it into “sourced in India”.
Kalaburagi sits on the Deccan’s belt of black cotton soil — regur, locally just eri mannu. It is dark, heavy clay that cracks open when it dries and holds moisture long after the monsoon has gone, which is exactly what a long-duration crop like tur needs to finish its season. It is difficult ground to farm, and it is the reason food from here behaves the way it does. The brand is named after the ground, not the other way round.
Nine products in two groups. Dals and pulses: toor dal, chana, chana dal, moong dal and urad dal. Cold-pressed oils: safflower (kardi), groundnut, white sesame and black sesame.
Farms in and around Kalaburagi, and the wider North Karnataka belt. Today we can name the region a batch came from. As we grow we want to name the farms, and carry that through to batch-level records printed on the pack itself.
Polishing buffs a dal so it looks uniform and glossy, and takes a little of the grain with it on the way. Ours is left as it comes off the mill. It looks less even in the pack, and it behaves more like the pulse it actually is.
The seed is pressed without added heat. It is slower than refining and yields less oil from the same seed, and it leaves the colour, the smell and the character of the seed in the bottle rather than stripping them out.
Toor dal from this district is a GI-recognised product, and it is part of why we start where we start. GI is a proof point rather than a blanket claim: we use GI marks only on products that meet the authorised-user requirements, and we stay quiet where they do not apply.
Local pickup and doorstep delivery in and around Kalaburagi. Everywhere else goes by courier, with indicative transit times from dispatch of Bengaluru 16h, Coimbatore 18h, Mysuru 20h, Mumbai 32h, Pune 34h, Chennai 36h.
