Organic Green Moong Whole

Organic Green Moong Dal or Hari Moong ki Daal is a part of the pea family. Even though it originated in India, it is a popular part of Chinese, Korean, and Thai cuisines. Green Moong Dal is small, round, and olive green in color and has an earthy and sweet taste.

Green Moong Dal is sold fresh, as sprouts, and even as dried beans. By adding some more flavourful ingredients, you can also make khichdi, dosa, and pakodas with these. It is popular and common in recipes because it is healthy, easy to make, and affordable. Sprouted organic Green Moong Dal can also be added to noodles and salads to add to the taste.

Green Moong Dal is rich in protein, minerals, and vitamins and is often called the ‘poor man’s meat’ because of it. People in China believe that Green Moong Dal helps moisturize the skin.

Climate: Green Gram Dal requires hot and warm weather and can resist even drought-like weather. However, moisture and excess water logging are harmful to the crop.

Soil: Growing organic Green Gram Dal on sandy loam or black cotton soil with good water drainage is preferable. 

Sowing: Green Gram Dal is grown through all three seasons of the year but is mainly a Kharif season crop. The seeds should be sown between February and mid-March for a high yield. 

Harvesting: When the pods of the Green Gram Dal start turning black, a few rounds of picking are done to check the quality. Later, threshing is completed, and the seeds are to be cleaned and separated.

Hara Moong, as well as other pulses, have a long shelf life. They should be stored in an airtight, cool, dark container. If done properly, they can last over a year. Once cooked, Hara Moong will stay fresh for 3-5 days, but it should be kept in an airtight container in the fridge.