Why we picked it
-
One ingredient, unpolished, and rich in folate, magnesium and potassium.
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The skin is left on each split grain, which is what separates chilka from fully dehusked moong.
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24.1 g of protein per 100 g.
What to look for in Dal & Pulses?
What to look for in Dal & Pulses?
- 01Polished 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.
- 02Uniform colour and high gloss are warning signs in dal, not quality markers.
- 03Metanil 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.
- 04Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
- 05Split moong with skin on should still show clear green skin fragments. Uniform yellow means the skin was stripped.
What's inside
Moong split in half with the green skin left on, the form usually sold as moong chilka.
The green skin is what separates this from yellow moong dal. It carries fibre and gives the dal more body and bite.
Polishing with oil, water or soapstone is used to give older stock a fresh gloss.
The colour is the skin's own.
Pure & Sure Moong Chilka vs 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 |
Nutrition facts · per 100 g
- Energy
- 381 kcal
- Protein
- 24.1 g
- Carbohydrate
- 60.3 g
- Total sugars
- 3.2 g
- Added sugars
- 0 g
- Dietary fibre
- 12.8 g
- Total fat
- 0.76 g
- Saturated fat
- 0.31 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Salt
- 0.03 g
How to use it
- 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
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
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 g
- Type
- Split Dal (Dhuli)
Also on the label
Questions people ask
What is moong chilka?
Moong split in half with the green skin left on. It sits between whole green moong and pale yellow moong dal: faster to cook than the whole bean, more texture than the dehusked dal.
Do I need to soak it?
It's not essential. A 20 to 30 minute soak helps it cook evenly. Rinse two or three times until the water runs clear first.
How long does it take to cook?
Use one part dal to three parts water and cook about 25 minutes, or three whistles in a pressure cooker. Finish with a tadka of ghee, cumin and hing.
Why is the colour uneven?
The colour is the skin's own. It is unpolished and nothing is added, so it looks uneven and natural green rather than uniform.
Is it lab tested?
No product-level lab report is attached to this listing. The Clean verdict rests on a single-ingredient, unpolished pack.
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