Organic Moong Dahl
For thousands of years moong dahl (the splits from the mung bean) milled and cooked into dahl or porridge, in fact long before written history. They are a common staple in Indian cooking being used in a variety of dishes including khichdi (moong dahl mixed with rice) and kheer (sweet dish with nuts and coconut cream). More recently moong dahl has become a popular legume used in western cultures as well.
Health Benefits of Moong dahl
Moong dahl is a great source of protein with around 24 grams in only 100 grams as well as a high 16 grams of beneficial dietary fibre in 100 grams of beans. It is also one of the best sources of natural folate and a very good source of magnesium, the muscle relaxing mineral. It is also high in zinc, important for your immune system; potassium for healthy nerves and calcium for bones and neuromuscular well-being.
Cooking with Moong dahl
To cook add 1 cup of moong dahl to 4 cups of water and simmer for about 20-30 minutes, you will know when its ready as it will turn to mush. To make a simple dahl, simply heat turmeric, garlic, cumin and chilli for a few minutes in oil then add chopped shallots for another minute and then stir this through the cooked dahl.
Country of Origin
Product of Australia
Moong dahl is a great source of protein and dietary fibre. It is high in natural folate and magnesium; the muscle relaxing mineral, high in zinc which is great for immunity, as well as potassium and calcium for healthy bones and neuromuscular well-being.
100% Organically grown Australian mung beans
Naturally Gluten Free
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