Laxmi Daily Feast 1Kg Small Split Moong Beans with Skin | Chilka | Mung Fada | Green Gram Split | Dal for Sprouting (Pack of 1)

Description

• Cooked moong dal along with jaggery and milk is used in TamilNadu to make an elaichi-tinged kheer, called payasam. Store split green gram in an airtight container.
• Green moong dal is a green gram that has been split but not skinned. It is tradition ingredient in indian cooking, often used in curries.
• Due to its mild, earthy flavour, green moong dal is best cooked with assertive falouring. Clean, wash and soak the moong dal in enough water for a minimum of 1 hour and use as per recipe requirements.
• Moong dal is a healthy alternative to starchy ingredients like refined flour and rice. Dosa and Idlis are a popular breakfast all over India. Moong dal dosa a filled, healthy breakfast option.
• It can be pressure-cooked along with chopped onions, tomatoes, chillies and ginger-garlic paste, and then tempered with jeera in ghee.

Laxmi Daily Feast Small Moong Dal is a good source of plant protein. Moong Dal (Mung ) is made from Moong Dal that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook, easy to digest, and highly nutritious. Moong Dal has a low glycaemic index, therefore we can call dals diabetic-friendly! About Us
A company that is dedicated to make India protein-rich, Laxmi Protein (LPPPL) has engraved its name on the Indian platter. It traces its roots to Gujarat, a town recognized as the leading toor dal processing centre in the world. Born in 1959, the brand expresses its dedication to manufacture finest toor dal with its tagline Dana Dana Swad Ka Khazaana. The driving force behind it was Late Shri Shanabhai Darubhai Patel who started with a small set-up in Gujarat has, today, taken a shape of the leading group with six integrated hi-tech toor dal processing plants under its umbrella. Specification

Pack of: 1KG
Product: Split Moong
Packaging:Pouch Packaging
Product Life:6 Month from the manufacturing.

Moong (Mung) Dal is made from whole moong beans that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook, easy to digest, and highly nutritious.
Moong dal is one of the most widely used lentils in Indian cuisine, also known as yellow moong lentils. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. Moong beans are incredibly versatile and typically eaten in salads, soups and stir-fry. It is often eaten as a breakfast dish in southern India along with rice porridge. Moong Dal is a great addition to all types of diets, such as vegan or vegetarian diets.

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