MOONG DAL CHILKA PACKED 1 KG
- Split moong beans or green moong dal is green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill. Green moong dal a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green moong dal is best cooked with assertive flavourings.
MOONG DAL DHULI PACKED 1 KG
- Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. It is relatively easy to digest. In India, moong dal is very commonly used in a variety of dishes ranging from dal and khichdi to kheer and halwa.
- Yellow gram like other lentils and pulses is a good source of protein and dietary fiber.
- It is low in fat and rich in B complex vitamins, calcium and potassium.
- It is free from heaviness and flatulence, which are associated with other pulses.
- Cooked yellow gram is an easily digestible food for invalid and sick persons.
- Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.
- Porridge or khichdi made from it is the best diet after recovery from acute illness.
MOONG KHADA PACKED 1 KG
- Whole moong dal is also known as green bean they are small cylindrical beans with bright green skin. Moong bean is the seed of Vigna radiate, which is native to India. The beans are small, ovoid in shape, and green in colour. Moong, like other lentils and pulses, is a good source of protein and dietary fiber. It is low in fat and rich in B complex vitamins, calcium and potassium.