Reports of counterfeit kaali dal (black gram) being dyed with synthetic chemicals in Himachal Pradesh have raised serious health concerns. Journalist Neha Sharma shared a viral video on Instagram, revealing how the allegedly adulterated lentils lost their black coating when soaked overnight, exposing a greenish hue underneath. The discovery has triggered panic among consumers, particularly those who rely on kaali dal for its high protein and fiber content.
Authorities have launched an investigation into the origin and distribution of the fake lentils. Officials suspect that unscrupulous traders are using artificial dyes to make cheaper varieties of dal appear like authentic black gram. The use of chemical dyes in food products poses significant health risks, as many of these substances are not approved for human consumption. Consumption of such adulterated food can lead to digestive issues, allergic reactions, and long-term toxicity.
Health experts warn that ingesting chemically dyed lentils could have severe consequences. Synthetic dyes may contain harmful compounds, including heavy metals, that accumulate in the body over time. These toxins can disrupt liver function, cause kidney damage, and weaken the immune system. Prolonged exposure to food adulterants has also been linked to hormonal imbalances and an increased risk of cancer. Doctors advise consumers to remain cautious and inspect their food carefully before consumption.
Consumers have expressed outrage over the lack of stringent food safety measures. Many have taken to social media to demand stricter regulations and harsher penalties for those involved in food adulteration. The Food Safety and Standards Authority of India (FSSAI) has urged people to report any suspicious food products and is conducting market inspections to identify and remove adulterated kaali dal from circulation.
To detect fake kaali dal at home, experts recommend soaking the lentils overnight. If the water changes color or if the dal sheds an unnatural dye, it is likely adulterated. Authorities advise purchasing pulses from trusted sources and opting for organic varieties when possible. As investigations continue, consumers remain on high alert, prioritizing food safety to protect their health from harmful contaminants.
Concerns over food safety have intensified after reports emerged of kaali dal (black gram) being artificially dyed with synthetic chemicals in Himachal Pradesh. Consumers who unknowingly purchased the adulterated lentils have raised alarm over the potential health risks, prompting authorities to take swift action. The issue highlights growing fears over food adulteration and its impact on public health.
Food safety officials are now working to trace the source of the fake kaali dal, suspecting large-scale malpractice by traders looking to increase profits. Investigators believe that suppliers may be using textile or industrial dyes to give low-quality or different lentil varieties the appearance of premium black gram. These dyes, often non-food grade, pose serious risks when consumed regularly.
Doctors and nutritionists are cautioning people about the dangers of consuming adulterated pulses. Chemical-laden food can cause immediate symptoms such as nausea, vomiting, and stomach pain. Over time, the toxic buildup in the body can lead to organ damage and metabolic disorders. Experts stress that while kaali dal is a powerhouse of nutrition, its health benefits vanish if it contains harmful additives.
Authorities are ramping up market inspections to crack down on adulterated pulses. Vendors found guilty of selling chemically treated kaali dal could face legal action, including fines and license cancellations. The Himachal Pradesh health department has issued advisories urging consumers to remain vigilant and report suspicious food products to regulatory bodies.
This controversy has also sparked discussions about the need for better labeling and stricter quality checks on food items. Consumer rights groups are urging the government to impose more rigorous testing and certification processes to prevent food adulteration. Many are calling for increased awareness campaigns to educate the public on identifying and avoiding contaminated food.
In response to the growing panic, some retailers have started offering lab-tested pulses to reassure customers. Meanwhile, health experts recommend using traditional home tests, such as rubbing the dal on a wet cloth or soaking it in water, to check for artificial coloring. As authorities continue their investigation, consumers are taking extra precautions, prioritizing food purity and safety in their daily diets.