Yellow Split Mung Dal
Dhuli Moong Dal
Whole mung beans from India's main moong belt, split and skinned to reveal the soft yellow heart within. Sourced chiefly from Rajasthan and Madhya Pradesh, this washed dal cooks fast to a smooth, naturally sweet pulp and is famously easy on digestion. The foundation of everyday moong dal, soothing kitchari and Ayurvedic cleanses, it equally lifts savoury batters and halwa.
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
- Washed split mung, sortex-graded
- Skinned, split (dhuli) dried lentils
- Machine-cleaned · lab-tested
- 12+ months, ambient
Also known as · Washed Split Mung · Moong Dal · Yellow Mung Dal · Skinned Split Green Gram
How to use it
Cooked into everyday yellow moong dal
Simmered with rice into kitchari for cleanses
Ground into batters for cheela and dosa
Folded into moong dal halwa and sweets
Blended into smooth, easily digested soups
Questions
- Is dhuli moong dal the same as yellow split mung dal?
- Yes. Dhuli moong dal is whole green mung that has been split and had its green husk washed away (dhuli means washed), leaving the golden-yellow split lentil also known as moong dal.
- Why is moong dal considered easy to digest?
- Splitting and skinning the bean removes most of the fibrous husk, so it cooks quickly to a soft pulp and sits lightly on the stomach. It is the classic choice for kitchari and convalescent meals.
- Does yellow moong dal need soaking?
- No soaking is required; it cooks in around 20-25 minutes. A short 15-minute soak will shorten the time further and give an even creamier texture.
