Opening on Onam — 26 August 2026
We are open now.
The first range
Nine products. One clear point of view.
A focused first range — enough variety to test demand without becoming a catalogue before becoming a brand.
Toor Dal
The everyday staple this region is known for.
Chana
Whole bengal gram for soaking, roasting and everyday cooking.
Chana Dal
Split bengal gram, a Deccan pantry staple.
Moong Dal
A quick-cooking dal for khichdi, soups and light meals.
Urad Dal
Black gram, for dosa, idli and everyday dal.
Safflower Oil
Cold-pressed kardi oil from a native oilseed.
Groundnut Oil
The everyday frying oil of this region.
White Sesame Oil
Gingelly oil, pressed from white til.
Black Sesame Oil
Pressed from black til. Darker, and stronger.
What we stand for
Why Black Soil
Know where your food comes from — a promise simple enough to remember, and demanding enough to keep us accountable.
Origin
Every product starts somewhere we can name — a region, a farm, a season.
Quality
Selected and handled to one standard, from the field to the pouch.
Transparency
We claim only what we can prove, and nothing we cannot.
Freshness
Controlled batches and small stock, so nothing sits and nothing fades.
Taste & Use
Judged by how it cooks, not by how it reads on a label.
Aug 26
Coming soon
Before you ask
Questions, answered plainly
Say less, prove more. If something here is not clear enough, message us on WhatsApp and we will fix the answer.
What is Black Soil?
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”.
Why is it called Black Soil?
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.
What do you sell?
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.
Where do your products come from?
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.
What does unpolished mean?
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.
What does cold-pressed mean?
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.
Are your products GI tagged?
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.
Where do you deliver?
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.
