Green Gram Split
- Dals and Curries Split green gram is a staple in Indian cuisine, used to make dals (lentil soups) and curries.
- Soups and Stews It adds a hearty texture and protein boost to soups and stews.
- It can be added to porridges or combined with other grains for a nutritious breakfast.
🌾 Heirloom Moong Dal Highlights
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The heirloom variety of moong dal is a traditional favorite but is rarely available today.
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Known for its small pulse size, which sets it apart from regular moong dal.
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Not as shiny as the commonly found polished moong dal.
🛠️ Traditional Processing
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The desi moong dal is hand-ground using an age-old manual grinding stone.
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This stone-ground method preserves the original rustic taste.
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Grinding is done at room temperature, so the dal retains its nutrients.
🌿 Nutritional & Physical Qualities
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Unpolished, keeping the dal as natural as possible.
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Contains a high fibre content due to the green outer layer remaining intact.
| Nutrient | Amount |
|---|---|
| Calories | 357 kcal |
| Protein | 26.92 g |
| Carbohydrates | 60.67 g |
| Dietary Fiber | 15.92 g |
| Fat | 0.77 g |
| Total Sugar | < 0.1 g |
| Saturated Fat | 0.77 g |
| Trans Fat | < 0.1 g |
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