Mung Dal ORGANIC 5kg
Split Mung Dal / Moong Dal
Mung dal (a.k.a. moong dahl) is hulled and split green mung beans. In Ayurveda it is considered to have a balancing effect on all three doshas. It is easier to digest than most other pulses and can be eaten every day. When properly cooked the dal beans should be fully broken up to produce a smooth consistency.
Health Benefits
This dal is praised in ayurvedic texts as being highly nutritious and easy to digest. Yellow mung dal like other lentils and pulses is a good source of protein and dietary fibre. It is low in fat and rich in B complex vitamins, calcium and potassium. It is free from heaviness and flatulence, which are associated with other pulses. Cooked yellow gram is an easily digestible food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. Porridge or khichdi made from it is the best diet after recovery from acute illness.
Warning
Before cooking spread out the beans and remove any small stones.
Cooking & Handling tips
Rinse several times before cooking. As they get older pulses tend to loose moisture and require to be soaked before cooking or to be cooked for longer. Do not add salt or acidic ingredients like tomatoes or lemon juice until the pulses are cooked. Add spices such as cumin, fresh coriander, black pepper and ginger to help digestion and assimilation of the nutrients.
Mung Dal Storage
Store yellow mung dal in an air tight container.
Our Favourite Recipe
Yellow Mung Dal Soup
Serves 6
Ingredients
- 1 cup yellow mung dal
- 6 cups water
- 4 Tbs safflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 pinch hing (asafetida)
- 2 large cloves garlic, chopped
- 1 small handful cilantro (Coriander) leaves, chopped
- 5 curry leaves, fresh or dried
- 1/2 tsp turmeric
- 1 tsp masala powder
- 3/4 tsp salt
Preparation
- Wash the mung dal twice.
- Put the mung dal and 3 cups of the water into a soup pot and bring to a boil.
- Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking.
- Add the last 3 cups of the water and boil for another 20 minutes.
- Remove from the heat and beat with an eggbeater until smooth.
- Set aside.
- Heat the oil in a small saucepan until medium hot.
- Add the cumin seeds, mustard seeds and hing.
- Stir until the seeds pop.
- Turn down the heat, add the garlic and brown lightly.
- Then put in the curry leaves, cilantro (coriander), turmeric and masala powder.
- Stir well and then add this mixture to the soup.
- Add salt.
- Simmer for 2 minutes and serve.
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Details
40007
Contents:
- Organic split/de-hulled mung beans
Soil Association Certified Organic
Country of origin
China.
Allergy advice: Contains:
None known.
Additional Information
| Quantity | 5 kg |
|---|---|
| Ean code | 5025868400194 |
| Benefits |
|
| Reviews | No |
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