Split Mung Beans
Moong Dal
From the mung-bean belt of Rajasthan and central India, these split green gram cook quickly to a soft, creamy dal with a mild, sweet-nutty flavour and easy digestibility. Skin-on green splits add bite to salads and khichdi; the de-skinned yellow split melts into smooth comfort. A weeknight staple for dal, soups and sprouting.
500 g1 kg2 kg
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
500 g1 kg2 kg
- India
- Premium split, machine-cleaned
- Yellow split (deskinned) / green split
- 99%+ · sortex-sorted
- 20-25 min, no soak needed
- 12-24 months ambient
Also known as · Split green gram · Petite yellow lentils · Vigna radiata · Mung dal
How to use it
Quick-cooking everyday dal tadka
Khichdi and one-pot rice-and-lentil meals
Sprouting for salads and stir-fries
Light lentil soups and purees
Ground for batters, pakoras and savoury crepes
Questions
- Is moong dal the same as split mung beans or green gram?
- Yes. Moong dal is the Indian name for split mung beans, also called split green gram. The yellow version is simply mung with its green skin removed before splitting.
- Do split mung beans need soaking?
- No. Yellow split moong cooks soft in around twenty minutes without soaking, which is why it is the go-to dal for quick weeknight meals. A short rinse is all it needs.
- Are the yellow and green splits interchangeable?
- Largely yes, but the yellow deskinned split cooks faster and breaks down into a smoother, lighter dal, while the green split holds a little more texture and works well in khichdi and salads.
