Organic Yellow Moong Dal

Yellow Moong Dal are skinned and split mung beans. This causes them to be yellow, smooth, and flat on one side. It is a lentil that is commonly used in Indian dishes. They are native to India and have been cultivated for thousands of years. 

Yellow Mung Dal is commonly used to make Khichdi, Dal, Curries, and Dosa. Ginger, Mustard Seeds, and Cumin are some spices that best complement the natural flavor of Yellow Moong Dal. 

It is common in India because of its affordability, easy preparation, and its nutritional value. In a predominantly vegetarian country like India, organic Yellow Mung Dal proves to be a good source of plant-based protein since many people avoid meat. Its simplicity also makes it a staple comfort food of the country. 

To make organic Yellow Mung Dal, we need to first grow Mung Beans. 

Climate: Mung Beans require hot and warm weather and can resist even drought-like weather. 

Soil: Sandy loam or black cotton soil with good water drainage is preferable for growing Mung Beans.  

Sowing: Mung Beans are grown through all three seasons of the year but are mainly a Kharif season crop. 

Harvesting: Once the pods of the crop start turning black, it is ready to be harvested. Later, Threshing is completed to separate and clean the grains of any dirt or impurities. 

Splitting and Husking: In this process, the grains are split and the green husk is removed. 

Drying: The split moong beans are sundried to remove any moisture which would prevent them from molding while storing. After the completion of this procedure, we obtain organic Yellow Moong Dal. 

Yellow Moong Dal should be stored in an airtight container and placed in a cool and dark area without any direct sunlight. It should be ensured that no moisture leaks into the container.