Whole Mung Beans
Sabut Moong
Small, olive-green whole beans grown across India's principal moong belt, where Rajasthan leads the kharif and summer harvests alongside Madhya Pradesh and Maharashtra. Naturally quick to soak and sprout, they cook to a soft, nutty bite. Simmer whole into dal and khichdi, sprout for crisp salads and stir-fries, or grind into batters for fritters and pancakes.
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.
- India
- Rajasthan, Madhya Pradesh & Maharashtra
- Whole green gram, sortex-graded
- Whole dried beans
- Machine-cleaned · pesticide-residue lab-tested
- 24+ months, ambient
Also known as · Green Gram · Mung Sabut · Moong Dal Sabut · Vigna radiata
How to use it
Simmered whole into dal and khichdi
Sprouted for salads, chaat and stir-fries
Ground into batters for cheela and fritters
Slow-cooked into hearty soups and stews
Boiled into protein-rich plant-based bowls
Questions
- Is sabut moong the same as whole mung beans?
- Yes. Sabut moong, also called green gram, is the whole, unsplit mung bean with its green skin intact, the same bean that is later split and skinned to make moong dal.
- Do whole mung beans need soaking?
- A few hours' soak speeds cooking and improves digestibility, though they will also cook from dry with a little extra time. For sprouting, soak overnight then drain and rinse daily.
- Are these good for sprouting?
- Yes. Whole mung beans are one of the easiest pulses to sprout, producing crisp, sweet shoots in two to three days at room temperature.
