Whole Green Gram (Moong) | Soil Origin | Pack of 2

Whole green moong — the unsplit, unskinned mung bean, from an unpolished native variety. Because the green skin is intact it keeps a firmer bite than split moong dal and is the right form for sprouting. It works in sabut moong dal, sprout salads, khichdi and chaat. Sold as a pack of two.

Key Features

• Whole and unsplit: skins on, so it can be sprouted.
• Unpolished native variety: no polishing or coating applied.
• Mild, nutty flavour: takes on spices readily.
• Plant-based protein: a versatile everyday pulse.
• No additives: nothing added during packing.

Ingredients

Whole green gram (moong).

How to Use

Rinse and soak for six to eight hours. To cook, pressure cook the soaked moong with fresh water for three to four whistles and temper with cumin, garlic and spices. To sprout, drain after soaking and keep in a damp cloth for a day, then use raw in salads or steam lightly.

Product Details

• Pack: 2 units
• Type: whole unpolished green moong
• Storage: airtight container in a cool, dry cupboard

Good to Know

Unpolished pulses may include the occasional stone or split seed, so rinse and pick through before soaking. Sprouts should be rinsed twice a day while sprouting and refrigerated once ready. In humid weather store the dry pulse airtight to keep weevils out.

FAQs

Is this the same as moong dal?

No. Moong dal is split and skinned, cooks in minutes and turns soft. This is the whole bean with its green skin, which needs soaking and stays firmer.

How long do sprouts take?

Usually 24 to 36 hours after soaking, depending on the weather. Warmer days are faster.

Do I need to cook the sprouts?

They can be eaten raw, though many prefer to steam them briefly, which is also the safer choice in warm weather.

Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased