Suvarna Moong Dal is split moong, the small, quick-cooking pulse made from green gram that has long been part of everyday Indian cooking. It is prized for being light and gentle, with a mild, slightly sweet taste that suits both simple home meals and festive dishes. Moong dal is often the first choice when the family wants something comforting and easy on the stomach, whether for lunch, dinner or a light recovery meal. The small pieces cook faster than whole pulses, and they blend easily with other dals when you want a lentil mix.Its uses are wide. Cook it into a plain tadka dal, blend it into soups, simmer it with rice for khichdi, or soak and grind it into batter for cheela and pesarattu-style pancakes. It also makes a classic moong dal halwa for special occasions and a fragrant base for kadhi and salads. Because it softens quickly, it fits easily into busy weekday cooking.Rinse the dal well and, if you have time, soak for fifteen to thirty minutes. Cook with about three parts water to one part dal along with turmeric and salt until soft, which usually takes fifteen to twenty minutes on the stove and less in a pressure cooker. Finish with a tempering of ghee, cumin, garlic or asafoetida for aroma and depth. For a lighter dal, keep the tempering simple with just cumin and a pinch of turmeric. Cooked moong dal also thickens on standing, so add a splash of hot water when reheating.Store the dal in an airtight container in a cool, dry place, away from moisture and sunlight. Please check the label on the pack for the net quantity, packing date and best-before information. Add Suvarna Moong Dal to your cart for a light, versatile pulse that keeps daily meals simple, warming and satisfying.
Split moong dal
Light with a mild, gentle taste
Cooks quickly for weekday meals
For khichdi, tadka dal and cheela
Easy to digest everyday pulse
Versatile for savoury and sweet dishes