Green Gram Split

Split green gram — moong dal chilka — where the seed is split but the green skin is left on, sitting between whole moong and the fully skinned yellow dal. That middle position is the point: it cooks in roughly twenty minutes like split dal but keeps most of the fibre that skinning removes. Certified organic and unpolished, so no oil, water or talc buffing to make it look glossier than it is. Naturally rich in protein, fibre, folate and iron, and among the easier pulses to digest, which is why it shows up in convalescent cooking and in khichdi meant to be gentle. Works well where you want a dal with some texture left rather than a smooth purée. No soaking strictly required, though thirty minutes helps it cook evenly. Pure & Sure tests every harvest against 250+ pesticide residues in NABL and ISO 17025 accredited laboratories, and publishes category-level traceability reports.