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Ekgaon

Unpolished Desi Moong Dal - Sabut (whole grain with skin Green Gram) (1Kg)

₹169.00
Why you should buy this?
  • Green gram is a small, oval-shaped bean that you can cook before or after soaking
  • Once cooked, the bean is sweet and soft in texture, and it is easily digested, so it doesn�t produce flatulence like many other legumes
  • The mung bean has an olive green husk and a dark-mustard-colored interior
  • The dried bean is often split to expedite cooking and sold as green dal
  • If it has been hulled before splitting, only the yellow endosperm remains, and the bean goes by various names including moong dal and mung dal
  • Green gram dal, which still has the husks, maintains its shape better when cooking, while moong dal becomes soft and mushy like porridge
  • Because of their soft consistency, dals are used for stews, soups, salads and desserts.

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ALL ABOUT THIS PRODUCT
Green gram is a small, oval-shaped bean that you can cook before or after soaking. Once cooked, the bean is sweet and soft in texture, and it is easily digested, so it doesn t produce flatulence like many other legumes. The mung bean has an olive green husk and a dark-mustard-colored interior. The dried bean is often split to expedite cooking and sold as green dal. If it has been hulled before splitting, only the yellow endosperm remains, and the bean goes by various names including moong dal and mung dal. Green gram dal, which still has the husks, maintains its shape better when cooking, while moong dal becomes soft and mushy like porridge. Because of their soft consistency, dals are used for stews, soups, salads and desserts.
INGREDIENTS
HOW TO USE


RATINGS AND REVIEWS

ALL ABOUT THIS PRODUCT
Green gram is a small, oval-shaped bean that you can cook before or after soaking. Once cooked, the bean is sweet and soft in texture, and it is easily digested, so it doesn t produce flatulence like many other legumes. The mung bean has an olive green husk and a dark-mustard-colored interior. The dried bean is often split to expedite cooking and sold as green dal. If it has been hulled before splitting, only the yellow endosperm remains, and the bean goes by various names including moong dal and mung dal. Green gram dal, which still has the husks, maintains its shape better when cooking, while moong dal becomes soft and mushy like porridge. Because of their soft consistency, dals are used for stews, soups, salads and desserts.
INGREDIENTS
HOW TO USE

RATINGS AND REVIEWS
RATINGS AND REVIEWS

ALL ABOUT THIS PRODUCT
Green gram is a small, oval-shaped bean that you can cook before or after soaking. Once cooked, the bean is sweet and soft in texture, and it is easily digested, so it doesn t produce flatulence like many other legumes. The mung bean has an olive green husk and a dark-mustard-colored interior. The dried bean is often split to expedite cooking and sold as green dal. If it has been hulled before splitting, only the yellow endosperm remains, and the bean goes by various names including moong dal and mung dal. Green gram dal, which still has the husks, maintains its shape better when cooking, while moong dal becomes soft and mushy like porridge. Because of their soft consistency, dals are used for stews, soups, salads and desserts.
INGREDIENTS
HOW TO USE