The present study was undertaken to estimate the shelf life studies of quick cooking dhal (QCD)
developed from PJTSAU red gram dhal varieties i.e., TDRG-4, RGT-1 and WRG-122. The
storage stability of the dhals were studied by analyzing moisture, free fatty acids and peroxide
values for a period of 6 months (180 days) using standard procedures on 0 th day, 90 th day and
180 th day. All the three varieties of university i.e., TDRG – 4, RGT – 1 and WRG – 122 are
suitable for preparation of quick cooking dhal, a convenience product.