Organic Green Moong Dal Split

Moong Split Dal is commonly called Chilkewali moong ki Daal in India. They are made by splitting the moong beans into halves and keeping the green skin intact. It has been cultivated in India since ancient times and can be found in Southeast and Eastern Asia.

According to Ayurveda, Organic Moong Split Dal is Tridoshic and helps balance any bodily disturbances regarding the Vata, Pitta, and Kapha. This is one of the reasons why Moong Split Dal is widely used in India in all sorts of recipes- Khichdi, Sambar, or Dal. It provides a filling, wholesome, and nutritional diet for the body.

Moong Split Dal is rounded and olive green on one side and flat and pale yellow on the other. It has a very earthy and nutty smell to it when uncooked.

Climate: Green Moong Dal requires warm weather to grow and can sustain even drought-like conditions. 

Soil: A sandy loam or black cotton soil is perfect for cultivating Green Moong Dal. It can be grown on any other type of soil as well. However, it should be ensured that the soil does not hold too much water and has efficient drainage. 

Sowing: Moong Split Dal can be cultivated year-round but it is traditionally a Kharif Season Crop. The seeds should be sown from February to mid-March for a high yield. 

Harvesting: Organic Green Moong Split Dal matures when its pods start turning black. After maturing, the threshing is completed to separate the seeds and clean them.

Splitting: After threshing, we are left with whole green gram dal. To make Green Moong Split Dal, the whole grain is split into two halves. 

For storing dry Green Moong split dal, you should take it out of its packaging and pour it into an airtight container. It should be placed in a cool place away from direct sunlight.

However, cooked Green Moong Split Dal should be put in an airtight container and placed in the fridge.