Bytewise Organic Moong Dal Mogar

  • Rs 150.00

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Tags: Moong Dal


One of the most popular pulses in India, Also known as Moong dal mogar or Yellow dal


Yellow moong dal is skinned and split, thus they're flat, yellow, and quick-cooking.
extremely light and They're relatively easy to digest.


Culinary usage


  • It can be cooked very quickly without the necessity of soaking or pressure cooking. Wash & Rinse Bytewise Orgnaic Moong dal Mogar in a Pressure cooker Pour 1-1/2 cups water and cook on a medium flame. Allow 2-3 whitsle in order to get smooth and creamy texture , Mesh it well
    Temeper it with oil/ Ghee, Cumin seeds & spices
    Serve hot with Rice, Roti, Parathas

  • Moong dal Mogar is used for making soups, dal fry or a simple dal as a side dish with roti or rice.
  • Boiled moong dal is also used as a stuffing for parathas. In India, moong dal is very commonly used in a variety of dishes ranging from dal and khichdi to kheer and halwa.
  • Rinse & soak it in water for about 3-4 hour. The soaked dal is used to make a south Indian salad called kosmalli.
  • It can also be added to various curries and pulaos, or ground into a fine or coarse paste as per recipe requirement.


Benefits


Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.
• It is low in fat and rich in B complex vitamins, calcium and potassium.
• It is free from heaviness and flatulence, which are associated with other pulses.
• Cooked yellow gram is an easily digestible food for invalid and sick persons.
• Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.
• Porridge or khichdi made from it is the best diet after recovery from acute illness.




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