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.