Store Brand Moong Split, 908 Grams

Store Brand Moong Split 908 Grams: Split Green Moong Dal with Skin (Chilka)
Split green moong with the skin still on, often called moong chilka or chilke wali moong dal, sits halfway between whole mung beans and hulled yellow dal. This 908 gram pack (about 2 lb) of Store Brand Moong Split, carried under SubziCart.com's own store label, brings that earthy, rustic flavor to South Asian kitchens. The green skins give every dish a heartier bite and a speckled look.

Product Features
• 908 gram pack of split moong with skin, a manageable size for everyday cooking or trying new recipes
• Green husk left on for more texture and a slightly earthier taste than yellow moong dal
• Cooks faster than whole moong because each bean is split in half
• Soaks and grinds easily into batters for crepes and pancakes
• Offered as a pantry staple under the Store Brand label

Nutritional Information
Like other lentils, split green moong generally provides plant protein, dietary fiber and complex carbohydrates, and the skin adds a little extra fiber compared with hulled dal. Refer to the package label for exact nutrition facts.

Cooking Suggestions and Serving Ideas
• Chilka moong dal: pressure cook with turmeric and finish with a garlic and cumin tadka, a North Indian home favorite with jeera rice.
• Pesarattu: soak for several hours and grind with ginger and green chili for the Andhra-style green crepe, served with upma or ginger chutney.
• Hari moong cheela: blend into a batter for savory pancakes with onion and cilantro.
• Rustic khichdi: cook with rice for a more textured, homestyle khichdi than the yellow dal version.
• Dal pakodi: grind coarsely and fry spoonfuls for a tea-time snack.

Frequently Asked Questions
Q: What is the difference between moong split and yellow moong dal?
A: Moong split keeps its green skin, giving more texture and an earthier taste, while yellow moong dal is hulled and cooks into a softer, creamier consistency.
Q: Can I sprout moong split?
A: No. Sprouting needs whole mung beans, and once the bean is split it will not germinate, so choose whole moong for sprouts.
Q: Do I need to soak it before cooking?
A: Soaking for 30 to 60 minutes is optional for dal but shortens cooking time. For pesarattu or cheela batter, soak for 4 to 6 hours before grinding.