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Description
Sunrize Moong Dall -Split moong dall or lentils without skin. Also known as dhuli moong or Payatham Paruppu. Whole yellow lentils are split to obtain moong dal. They are easy to digest and have amild taste. Staple food of India. Good source of Fibre (both soluble and insoluble), Folic Acid, Potassium, B Vitamins and Protein.
The Sunrize Fact-ory
In India Moong Dall is used in recipes for cakes. A well known cake is called Moong Dall Payasam.
Usage
Used to make soups, stews, and salads and in India are made into spicy dalls. Use to create own individual taste but standard ingredients include red/green chillies, chilli powder, onion, ginger, garlic, tomatoes, garam masala, curry leaves and ghee.
Great addition to sweeter vegetables eg Dall and greens, dall and carrots, dall and courgettes and squashes.
Careful washing and rinsing is a must to remove dust etc. 8oz of Moong Dall to about 2 pints water (1 part dall to 5 parts water) Soak for 25 mins, rinse and then cover with water and bring to the boil and simmer for 20 minutes.
Nutritional Information
Typical analysis Nutritional Analysis per 100g:
Energy kj/kcal 344/83 Protein: 7.3, Carb: 20.4, Fat: 1.5, fibre 7.3
Storage requirements
Store in a cool dry place and once opened keep in an airtight container.
On the label
Used mostly in Asian cuisine, Moong dall comes from the lentil family and makes a delicious addition to your home made curries.
Directions for use:
Wash and sort before use. Place in a large pan with water, bring to the boil and simmer for approx 30-45 minutes or until soft.At this point they can be frozen in batches with some of the cooking water or used immediately with your recipe.
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