Green Gram Dal 500g

Dhatu Organic Green Gram Dal 500g (Moong Dal) — Light, High-Protein & Quick to Cook

Green Gram Dal — Moong Dal — is the split and dehusked form of whole green gram (Vigna radiata). It is the most digestible of all commonly consumed Indian dals, with a fine texture, mild flavour and a cooking time of under 20 minutes without any soaking. Known as Pesaru Pappu in Telugu, Pasi Paruppu in Tamil and Muga Dal in Marathi, it is one of the few dals used across every regional cuisine in India.

Dhatu's Organic Green Gram Dal is NPOP certified, sourced from chemical-free farms and packed without polishing agents or preservatives. One ingredient: organic green gram.

Nutritional Profile (per 100g, dry weight)

• Single ingredient: Organic Green Gram Dal (Vigna radiata)
• 24.5g protein per 100g — second highest of all common dals; an excellent plant-based protein source
• 8.5mg iron per 100g — among the highest iron concentrations of any dal; pairs well with vitamin C-rich foods (lemon, tomato) for improved absorption
• 16.3g dietary fibre per 100g — supports healthy digestion and satiety
• 75mg calcium per 100g — a useful contribution toward daily calcium intake
• Low glycaemic index (~25) — the lowest GI of all commonly used dals; suitable for those monitoring their carbohydrate intake
• 340 kcal per 100g (dry); typically 105 kcal per 100g cooked
• Naturally gluten-free, dairy-free, vegan
• NPOP Certified Organic — no synthetic pesticides, no polishing agents

Green Gram Dal in Traditional Indian Cooking

In Ayurvedic dietary tradition, green gram is regarded as the most sattvic and easily digested of all pulses — a quality attributed to its light protein structure and relatively low phytic acid content compared to heavier legumes. This traditional perspective aligns with modern nutritional understanding: Moong Dal's fine cellular structure and low GI (~25) mean it is absorbed steadily and gently, without the digestive heaviness associated with larger pulses such as kidney beans or whole black gram.

It is the preferred dal for convalescent and post-illness recovery diets in traditional South Asian households, and the base grain for Pongal, one of the most widely prepared festive dishes across South India.

How to Cook Green Gram Dal

Dal tadka (standard preparation): Rinse well. Add to pot with 3x water. Bring to boil, skim foam, reduce heat, cover and cook 18–20 minutes until soft. Temper with ghee, cumin, garlic, dried red chilli, asafoetida and mustard seeds. Finish with fresh coriander and lemon.

No-soak advantage: Unlike chana, urd or whole lentils, split moong dal requires no soaking — making it the fastest protein-rich dal to put on the table.

Moong dal khichdi: Cook 1 part moong dal with 2 parts rice, turmeric, salt and a tadka of ghee and cumin. A complete, well-balanced single-pot meal.

Cheela (moong dal pancakes): Soak whole moong for 4 hours, grind wet and pour as thin pancakes. No egg, no maida — a high-protein breakfast.

Sprouts: Soak whole green gram (not split) overnight, drain and rinse twice daily for 2–3 days. Sprouts increase vitamin C content dramatically and reduce phytic acid.

About Dhatu Organics

Dhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.