Product description
WHOLE, NOT SPLIT — AND CERTIFIED ORGANIC
This is whole green moong dal (mung bean, Vigna radiata), with the skin and germ intact — unlike split or skinned ("yellow") moong dal, which has had the outer layer removed. Being whole is what makes it possible to sprout: soak it, rinse and drain it over a day or two, and the live germ produces a fresh sprout. This batch carries USDA Organic certification (see certificate images on this listing).
A DAL WITH A REPUTATION FOR BEING GENTLE
In Ayurvedic tradition and everyday Indian home cooking, moong dal is widely regarded as the gentlest, easiest-to-digest dal — traditionally the first dal introduced to babies starting solids, and the dal most often recommended during recovery from illness. We present this as a long-standing cultural and culinary tradition rather than a specific health claim; individual digestive responses vary.
THE HIGHEST FOLATE CONTENT IN OUR RANGE
Raw whole green moong dal provides approximately 24g of protein, 16g of dietary fibre, and 625mcg of folate per 100g — the highest folate content of any pulse currently in the Rootz range, well over a full day’s reference value in a single serving (USDA FoodData Central). It also provides a strong amount of copper, magnesium, and potassium.
HOW TO USE
- Rinse thoroughly under cold water
- A short 30-minute soak speeds up cooking, though it isn’t strictly necessary
- Cook in fresh water for 20–30 minutes, until tender
- Khichdi: cook with rice, turmeric, and ghee for a simple, comforting one-pot meal
- Dal: simmer with turmeric, cumin, and garlic, finished with a tempering of ghee and mustard seed
- To sprout: soak overnight, then rinse and drain twice daily for 1–2 days until sprouts appear
STORAGE
Store in a cool, dry place in an airtight container, away from moisture and direct sunlight. Best used within 6–12 months of purchase.
Nutrient Per 100g (raw) % Daily Value* Energy 347 kcal 17% Total Fat 1.2g 2% Total Carbohydrate 62.6g 23% Dietary Fibre 16.3g 58% Protein 23.9g 48% Iron 6.7mg 37% Folate (B9) 625mcg 156% Magnesium 189mg 45% Potassium 1246mg 27% Phosphorus 367mg 29% Copper 0.94mg 104%
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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.
