Pure & Sure

Moong - Chilka (Green Gram)

₹160.00(₹0.31 per gram)

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Size 500g

Single-ingredientHigh proteinSkin-on splitHigh fibreLow fatZero additives

Clean

Organically grown and processed gently to retain its clean taste and nutrients.

Reviewed by PurePicked

Moong Chilka in half with the green skin still on — the middle option between whole green gram and the pale yellow dal. It cooks faster than the whole bean because it is split, but holds more texture than the dehusked version because the skins stay, so a khichdi made with it keeps some bite instead of turning to porridge.

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₹160.00

Why We Like It

One ingredient, unpolished, and rich in folate, magnesium and potassium.
The skin is left on each split grain, which is what separates chilka from fully dehusked moong.
24.1 g of protein per 100 g.

Ingredients

Organic green gram split (100%)

Single ingredient

Moong split in half with the green skin left on, the form usually sold as moong chilka.

Skins retained

Processing note

The green skin is what separates this from yellow moong dal. It carries fibre and gives the dal more body and bite.

No polish

Not used

Polishing with oil, water or soapstone is used to give older stock a fresh gloss.

No added colour or preservative

Not used

The colour is the skin's own.

Nutrition factsPer 100g

Energy kcal: 381 kcal
Protein g: 24.1 g
Carbohydrate g: 60.3 g
Total sugars g: 3.2 g
Added sugars g: 0 g
Dietary fibre g: 12.8 g
Total fat g: 0.76 g
Saturated fat g: 0.31 g
Trans fat g: 0 g
Cholesterol mg: 0 mg
Salt g: 0.03 g

Pure & Sure Moong Chilka versus other moong chilkas

What to compare	Purepicked	Regular moong chilka
Ingredient list	Green gram only	Also green gram only; what differs is how the grain is treated, not what is added
Skins	Left on each split grain	Often part-dehusked to look neater
Polishing	Unpolished	Often oil- or water-polished for gloss
Colour	Uneven natural green	Uniform; colour is a documented dal adulterant
Farming	Certified organic, PGS processor code on pack	Conventional, with no certification code to check

Is It For You?

Good for

Khichdi that should keep some texture

Light meals and simple home cooking

High-protein vegetarian and vegan cooking

Everyday dal, soups and one-pot meals

Avoid if

Individuals with advanced kidney disease - high uric acid (gout)

Someone with severe digestive issues, or specific diabetic conditions should strictly limit or avoid certain types of dal

How to use

Rinse two or three times until the water runs clear

Soak twenty to thirty minutes; not essential, but it helps the dal cook evenly

Cook one part dal to three parts water, roughly twenty-five minutes, or three whistles in a pressure cooker

Finish with a tadka of ghee, cumin and hing

What to look for in Dal & Pulses?

Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.

Uniform colour and high gloss are warning signs in dal, not quality markers.

Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.

Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.

Split moong with skin on should still show clear green skin fragments. Uniform yellow means the skin was stripped.