Organic Unpolished Whole Moong (Sabut Moong) – 450 g
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Dal Bhaat Organic Unpolished Whole Moong (Sabut Moong) – 450 g is one of India’s most versatile and nutritious pulses — small, green, and packed with goodness. Eaten whole, split, or sprouted, sabut moong is celebrated for its mild earthy flavour, tender texture, and remarkable ease of cooking. Grown on certified organic farms and completely unpolished, every grain is free of chemicals and artificial coating.
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Storage
Store in a cool, dry place in an airtight container after opening. Keep away from direct sunlight and moisture to preserve freshness.
- Rinse the sabut moong well and soak in water for 4-6 hours (or overnight for extra softness).
- Drain and add to a pressure cooker with fresh water in a 1:3 ratio, turmeric and a pinch of salt.
- Pressure cook on medium heat for 10-12 minutes (about 3-4 whistles) until soft but not mushy.
- Let pressure release naturally, then temper with ghee, cumin and hing for a classic finish.
- Soak sabut moong for 4-6 hours, then drain and rinse well.
- Add to a pot with water in a 1:3.5 ratio and bring to a boil.
- Reduce heat, cover partially, and simmer for 30-35 minutes until each grain is tender.
- Season with turmeric and salt, then add a hot tadka of ghee, cumin and green chilli.
- For sprouting: soak 6-8 hrs, drain, keep in a damp cloth or sprout jar for 24-36 hrs.
- Sprouted moong needs no cooking — eat raw in salads, or lightly stir-fry with lemon and chaat masala.
- Whole moong can also be cooked without soaking — just add 1-2 extra whistles in the pressure cooker.
- For a comforting khichdi, cook moong with rice in a 1:1 ratio with cumin, ginger and ghee.
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