Annam Moong Dal Chilka 2kg - Whole Green Gram with Skin

Experience the wholesome nutrition of Annam Moong Dal Chilka 2kg, premium whole green gram (mung beans) with skin that delivers exceptional health benefits and authentic flavor to your kitchen. Unlike split moong dal, Annam Moong Dal Chilka 2kg retains its natural green skin (chilka), providing extra fiber, nutrients, and a distinctive earthy taste that makes it perfect for traditional Indian recipes, sprouting, and health-conscious cooking. This carefully cleaned and sorted Annam Moong Dal Chilka 2kg is sourced from the finest farms in India, ensuring superior quality and freshness in every batch.

Rich in plant-based protein, dietary fiber, and essential nutrients, Annam Moong Dal Chilka 2kg is ideal for preparing nutritious dal dishes, protein-packed sprouts, wholesome khichdi, and traditional curries. The skin adds a delightful texture and nutty flavor while boosting the nutritional profile, making it a favorite among health enthusiasts and those following Ayurvedic dietary principles. The 2kg bulk pack offers excellent value for families who prioritize healthy, home-cooked meals.

Benefits of Annam Moong Dal Chilka 2kg

• Higher Fiber Content: The skin (chilka) provides significantly more dietary fiber than split moong dal, supporting digestive health and promoting satiety
• Rich in Protein: Excellent plant-based protein source (24g per 100g) essential for muscle building, tissue repair, and overall health
• Perfect for Sprouting: Whole moong with skin sprouts easily, creating a nutrient-dense superfood rich in enzymes, vitamins, and minerals
• Antioxidant-Rich: The green skin contains powerful antioxidants including flavonoids and phenolic acids that support cellular health
• Blood Sugar Management: Low glycemic index and high fiber content help regulate blood sugar levels, making it suitable for diabetic-friendly diets
• Heart Health: Contains potassium, magnesium, and folate that support cardiovascular wellness and help manage cholesterol levels
• Weight Management: High protein and fiber content promotes fullness, reduces cravings, and supports healthy weight management
• Easy Digestion: Despite having skin, moong dal chilka is relatively easy to digest compared to other whole pulses
• Detoxifying Properties: Traditionally used in Ayurveda for cleansing and detoxification programs
• Versatile Usage: Perfect for dal, khichdi, curries, sprouts, salads, and traditional Indian recipes
• Premium Quality: Thoroughly cleaned and sorted to remove impurities, ensuring consistent cooking results
• Economical 2kg Pack: Bulk size offers excellent value for regular healthy cooking

Ingredients

100% Whole Green Gram with Skin (Moong Dal Chilka) - Vigna radiata

No additives, preservatives, artificial colors, or GMOs. Just pure, natural whole green gram with its nutritious skin intact.

Nutritional Highlights (per 100g)

• Protein: ~24g (higher bioavailability when sprouted)
• Dietary Fiber: ~16-18g (more than split moong dal)
• Iron: Excellent source for healthy blood and energy
• Folate (Vitamin B9): Essential for cell growth and pregnancy health
• Magnesium & Potassium: Support heart and muscle function
• Antioxidants: Vitexin and isovitexin for cellular protection
• Low Glycemic Index: Suitable for blood sugar management

Country of Origin

India - Sourced from premium agricultural regions in Maharashtra, Rajasthan, and Karnataka, renowned for producing the highest quality whole green gram with optimal nutritional value, flavor, and sprouting capability.

How to Use Annam Moong Dal Chilka 2kg

For Sprouting (Highly Recommended for Maximum Nutrition)

Prep time: 8-12 hours soaking + 24-48 hours sprouting

1. Rinse 1 cup of moong dal chilka thoroughly under running water
2. Soak in plenty of water for 8-12 hours or overnight in a bowl
3. Drain completely and transfer to a sprouting container or wrap in a clean, damp muslin cloth
4. Keep in a warm, dark place and rinse with fresh water 2-3 times daily
5. Sprouts will appear in 24-48 hours; use when sprouts are 1/4 to 1/2 inch long
6. Store sprouted moong in the refrigerator and use within 2-3 days
7. Usage: Add to salads, sandwiches, stir-fries, or steam lightly with spices for a protein-rich snack

For Traditional Moong Dal Chilka (Whole Green Gram Dal)

Cooking time: 30-35 minutes

1. Rinse 1 cup moong dal chilka thoroughly 2-3 times until water runs clear
2. Soak for 30 minutes to 1 hour (reduces cooking time and improves digestibility)
3. Pressure cook with 3 cups water, 1/2 tsp turmeric, and salt for 4-5 whistles (or simmer in a pot for 30-35 minutes until tender)
4. Prepare tempering: Heat ghee or oil, add cumin seeds, mustard seeds, dried red chillies, curry leaves, and asafoetida
5. Add chopped onions, tomatoes, ginger-garlic paste, and spices (coriander powder, cumin powder, garam masala)
6. Pour tempering over cooked dal, add lemon juice, and simmer for 5-10 minutes
7. Garnish with fresh coriander and serve hot with rice, roti, or quinoa

For Moong Dal Chilka Khichdi (Ayurvedic Comfort Food)

Perfect for: Detox, easy digestion, and balanced nutrition

1. Rinse 1/2 cup moong dal chilka and 1 cup rice (white or brown) together
2. Soak for 20-30 minutes, then drain
3. In a pressure cooker, heat 1 tbsp ghee and add cumin seeds, asafoetida, and ginger
4. Add rinsed dal and rice, 4 cups water, turmeric, salt, and mixed vegetables (optional)
5. Pressure cook for 4-5 whistles until soft and porridge-like consistency
6. Serve hot with a dollop of ghee, yogurt, and pickle for a complete, nourishing meal
7. Ayurvedic tip: This khichdi is considered tridoshic (balancing for all body types) and is often used in cleansing diets

For Moong Dal Chilka Curry

1. Soak 1 cup moong dal chilka for 1 hour, then drain
2. Sauté onions, tomatoes, ginger-garlic paste, and spices in oil
3. Add soaked dal and 2.5 cups water
4. Cook covered for 25-30 minutes until dal is tender (or pressure cook for 3-4 whistles)
5. Add coconut milk or cream for richness (optional)
6. Garnish with fresh coriander and serve with rice or flatbread

For Sprouted Moong Salad (Raw or Cooked)

Raw version:

1. Mix sprouted moong with chopped cucumber, tomatoes, onions, and bell peppers
2. Add lemon juice, chaat masala, black salt, and fresh coriander
3. Toss well and serve as a protein-rich, refreshing salad

Cooked version:

1. Lightly steam or blanch sprouted moong for 3-4 minutes
2. Temper with mustard seeds, curry leaves, and green chillies in oil
3. Add grated coconut, lemon juice, and salt
4. Serve as a warm, nutritious side dish

For Moong Dal Chilka Dosa/Cheela

1. Soak 1 cup moong dal chilka for 4-6 hours
2. Blend with ginger, green chillies, and minimal water to make a thick batter
3. Add chopped onions, coriander, cumin seeds, and salt
4. Spread thin on a hot griddle and cook until crispy
5. Serve with coconut chutney or yogurt for a protein-packed breakfast

Storage Tips for Best Results

Store Annam Moong Dal Chilka 2kg in an airtight container in a cool, dry place away from direct sunlight and moisture. The whole dal with skin has excellent shelf life when stored properly. Use within 6-12 months for optimal freshness and sprouting capability. For extended storage in humid climates, refrigeration is recommended. Check periodically for any signs of moisture or pests.

Cooking Tips

• Soaking for 30 minutes to 1 hour significantly reduces cooking time and improves digestibility
• Moong dal chilka takes slightly longer to cook than split moong dal due to the skin
• Add salt after cooking to prevent dal from becoming hard
• For softer texture, pressure cooking is recommended over stovetop simmering
• Sprouted moong can be eaten raw or lightly cooked for maximum enzyme and nutrient retention
• The skin may separate during cooking - this is normal and adds to the texture
• Cooked dal can be refrigerated for up to 3 days or frozen for up to 3 months

Sprouting vs. Cooking: Which is Better?

Sprouting: Increases bioavailability of nutrients, enhances enzyme content, reduces anti-nutrients, and creates a living food with maximum nutritional value. Best for raw consumption in salads.

Cooking: Makes dal easier to digest for some people, allows for traditional recipes, and provides comforting, warm meals. Both methods are healthy - choose based on your preference and dietary needs.