Green Gram Whole (Pachai Payaru)

Whole Green Gram (Pachai Payaru) — the husk is still on, which is the whole point — it carries nearly double the fibre of split moong dal, and it sprouts on your kitchen counter in a day. The sundal pulse and the kanji pulse.

Key Benefits

• High in dietary fibre — 17.0 g per 100 g, nearly double the split moong dal because the husk is intact.
• High in magnesium — 198 mg per 100 g, the highest magnesium density in our pulses range.
• High in protein and folate — 22.5 g protein and 145 µg folate per 100 g.
• Lowest fat of the moong family — just 1.14 g per 100 g, and lower in energy than the split dals.
• Sprouts readily at home in 12–24 hours with nothing but water and a cloth.

Nutritional Information

Source: Indian Food Composition Tables 2017 (NIN Hyderabad), food code B011.

Traditional Tamil Uses

• Pachai payaru sundal — soak overnight, cook 3–4 whistles so it holds shape
• Pachai payaru kanji — the everyday strengthening porridge
• Mulaikattiya pachai payaru — sprouts with grated coconut and salt
• Pachai payaru kuzhambu and payaru usili
• Pachai payaru dosai

Storage Instructions

• Whole pulses with the husk intact keep better than splits — 10–12 months airtight in Chennai.
• Store in a gasketed jar in a cool, dark place.
• Whole moong is a favourite of the pulse beetle — freeze the sealed pack for 3–4 days on arrival without exception.
• Neem leaves or two or three dried red chillies in the jar.
• Sun-dry every three months during monsoon.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Grown without synthetic pesticides or chemical fertilisers.
• Organic certification: PGS-India / NPOP (certificate available on request).
• Nutrition figures sourced from the Indian Food Composition Tables 2017 (NIN, Hyderabad).

Frequently Asked Questions

How do I sprout it?
Soak 8 hours, drain fully, tie in a damp cotton cloth and leave 12–24 hours. In Chennai warmth you will see tails in about 12 hours.

Whole or split — which should I buy?
Whole has the husk, so 17 g fibre per 100 g against 9.4 g in the split, and it sprouts. Split cooks faster and suits pongal and payasam.

Some grains stayed hard after cooking. Why?
Usually a short soak or hard water. Soak overnight, add salt only after cooking, and give it one extra whistle.