Dahl Moong 1000ml jar

Packed in a 1000ml returnable jar - contains approximately 886g of product.

Moong Dahl, often referred to as split yellow mung beans, is the ultimate comfort food. It is essentially the "split" version of the whole mung bean, with the outer green husk removed to reveal a beautiful, golden-yellow interior. Because the husk has been removed, these beans are incredibly easy to cook, digest, and transform into a smooth, nourishing dahl that is a staple in households around the world.

Why You Will Love It:

• Fast & Convenient: Since the beans are split, they cook remarkably fast, making them a perfect, time-saving choice for a wholesome meal.

• Easily Digestible: Moong dal is widely considered one of the most digestible legumes, making it a gentle option for everyone, from children to those with sensitive stomachs.

• Naturally Creamy: As they cook, they break down into a naturally creamy, thick consistency that is incredibly comforting and satisfying.

• Mild & Adaptable: Their mild, slightly nutty flavor is a perfect canvas for a wide range of spices, allowing you to create everything from a delicate, ginger-infused dahl to a robust, spicy curry.

• Nutrient-Dense: They are packed with plant-based protein and fiber, providing a clean, balanced energy source that keeps you satisfied.

Origin

China

Ingredients

Mung beans (split)

Allergens

None known. Non-GMO. Gluten-Free.

How to use

Soak for 30 minutes. Drain and cook 1/2 cup dahl in 2 cups clean water for 20 to 25 minutes over medium heat, partially covered.

MOONG DAHL

1 cup moong dahl (soaked 2 hours in cold water)

1/2 tsp. turmeric

1 tsp. salt

3 tbsp. vegetable oil

1/2 tsp. ground cumin

2 tsp. garlic flakes

1 large shallot, diced

Garam masala or red chilli powder (optional)

Plain basmati rice for serving (optional)

1. Put dahl, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.

2. Turn heat very low and cover pot with the lid slightly ajar. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, puree dahl in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two.

3. Make the tadka: Heat oil in a small skillet over medium-high heat. Add cumin, chilli, garlic and cook until cumin is fragrant and garlic is lightly coloured about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into a pot and stir into the dahl.

4. Transfer to a serving bowl. Sprinkle with a pinch of garam masala or red chilli powder and/or serve with basmati rice if desired.

Nutritional Information

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight for less than 24 months.