Product description
Our Organic Whole Green Moong Dal is a high-quality, organically grown legume known for its numerous health benefits. It is rich in protein, making it a great option for vegetarians and vegans. Additionally, it contains a good amount of dietary fiber, which aids in digestion and helps maintain a healthy gut. Green moong dal is also an excellent source of vitamins and minerals such as magnesium, potassium, and folate. Easy to digest, this dal can be used in a variety of dishes like soups, stews, and salads. It can also be sprouted for even greater nutritional benefits. The mild flavor and quick cooking time make it a versatile ingredient for healthy meals. Ideal for those looking to incorporate more plant-based proteins into their diet, Organic Whole Green Moong Dal is both nutritious and delicious. Rootz offers you Green Moong Dal , a premium-quality organic product that is farmed without the use of pesticides or fertilizers. Organic Moong Dal whole is delicious and aromatic, and it is also simple to prepare. It goes through a meticulous clean packaging process to ensure that there are no dust or foreign particles in the finished product. To ensure the greatest possible retention of flavor and freshness, it is hygienically packaged. Once the dal is opened, we advise keeping it in an airtight container to preserve freshness.
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Sign UpThis is whole green moong dal, with the skin and germ intact — different from split or skinned ("yellow") moong dal. Being whole is what allows it to be sprouted, and it holds a slightly firmer texture when cooked whole compared to the split variety.
Yes — being whole rather than split, this variety sprouts well. Soak overnight, then rinse and drain twice daily for 1–2 days until sprouts appear. Sprouted moong is commonly added to salads and breakfast bowls.
In Ayurvedic tradition and everyday Indian home cooking, moong dal has long been regarded as the gentlest dal — traditionally the first dal given to babies starting solids and often used during recovery from illness. This is a widely recognised cultural and culinary tradition rather than a medical claim, and individual digestive responses vary.
