Moong Dal (Yellow Split)

Yellow split moong — green gram split and skinned — grown on certified organic farms using soil-friendly methods, and left unpolished. This is the lightest dal in the Indian pantry and the one served to people recovering from illness for good reason: with both husk and seed coat removed it is the most easily digested of the common pulses, low in the oligosaccharides that make heavier dals uncomfortable. It cooks in fifteen to twenty minutes without soaking and collapses into a soft, pale purée, which is exactly what khichdi wants. Also the base for moong dal halwa and for thin everyday dals. High in plant protein and still a reasonable fibre source despite the skinning. Pure & Sure tests each harvest against 250+ pesticide residues in NABL and ISO 17025 accredited laboratories. Unpolished matters here because commercial yellow moong is frequently buffed to a uniform bright yellow that the natural grain does not have.