{"product_id":"green-gram-whole-pachai-payaru","title":"Green Gram Whole (Pachai Payaru)","description":"\u003cp\u003e\u003cstrong\u003eWhole Green Gram (Pachai Payaru)\u003c\/strong\u003e — 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.\u003c\/p\u003e\u003ch3\u003eKey Benefits\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in dietary fibre\u003c\/strong\u003e — 17.0 g per 100 g, nearly double the split moong dal because the husk is intact.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in magnesium\u003c\/strong\u003e — 198 mg per 100 g, the highest magnesium density in our pulses range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in protein and folate\u003c\/strong\u003e — 22.5 g protein and 145 µg folate per 100 g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLowest fat of the moong family\u003c\/strong\u003e — just 1.14 g per 100 g, and lower in energy than the split dals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSprouts readily at home\u003c\/strong\u003e in 12–24 hours with nothing but water and a cloth.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eNutritional Information\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e294 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd\u003e46.1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e22.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd\u003e1.14 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Dietary Fibre\u003c\/td\u003e\n\u003ctd\u003e17.0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalcium\u003c\/td\u003e\n\u003ctd\u003e92.4 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron\u003c\/td\u003e\n\u003ctd\u003e4.89 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium\u003c\/td\u003e\n\u003ctd\u003e198 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhosphorus\u003c\/td\u003e\n\u003ctd\u003e353 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePotassium\u003c\/td\u003e\n\u003ctd\u003e1,177 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eZinc\u003c\/td\u003e\n\u003ctd\u003e2.67 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFolate\u003c\/td\u003e\n\u003ctd\u003e145 µg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003e\u003cem\u003eSource: Indian Food Composition Tables 2017 (NIN Hyderabad), food code B011.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eTraditional Tamil Uses\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003ePachai payaru sundal\u003c\/em\u003e — soak overnight, cook 3–4 whistles so it holds shape\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003ePachai payaru kanji\u003c\/em\u003e — the everyday strengthening porridge\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eMulaikattiya pachai payaru\u003c\/em\u003e — sprouts with grated coconut and salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003ePachai payaru kuzhambu\u003c\/em\u003e and payaru usili\u003c\/li\u003e\n\u003cli\u003ePachai payaru dosai\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole pulses with the husk intact keep better than splits — 10–12 months airtight in Chennai.\u003c\/li\u003e\n\u003cli\u003eStore in a gasketed jar in a cool, dark place.\u003c\/li\u003e\n\u003cli\u003eWhole moong is a favourite of the pulse beetle — freeze the sealed pack for 3–4 days on arrival without exception.\u003c\/li\u003e\n\u003cli\u003eNeem leaves or two or three dried red chillies in the jar.\u003c\/li\u003e\n\u003cli\u003eSun-dry every three months during monsoon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCertifications \u0026amp; Compliance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFSSAI licensed food business — licence number displayed in our website footer.\u003c\/li\u003e\n\u003cli\u003eGrown without synthetic pesticides or chemical fertilisers.\u003c\/li\u003e\n\u003cli\u003eOrganic certification: PGS-India \/ NPOP (certificate available on request).\u003c\/li\u003e\n\u003cli\u003eNutrition figures sourced from the Indian Food Composition Tables 2017 (NIN, Hyderabad).\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow do I sprout it?\u003c\/strong\u003e\u003cbr\u003eSoak 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhole or split — which should I buy?\u003c\/strong\u003e\u003cbr\u003eWhole 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSome grains stayed hard after cooking. Why?\u003c\/strong\u003e\u003cbr\u003eUsually a short soak or hard water. Soak overnight, add salt only after cooking, and give it one extra whistle.\u003c\/p\u003e","brand":"Healthy Bowl","offers":[{"title":"500 g","offer_id":51564501270834,"sku":"PUL-GREENGRAM-500G","price":159.0,"currency_code":"INR","in_stock":false},{"title":"1 kg","offer_id":51564501303602,"sku":"PUL-GREENGRAM-1KG","price":295.0,"currency_code":"INR","in_stock":false}],"url":"https:\/\/store.gethealthybowl.com\/products\/green-gram-whole-pachai-payaru","provider":"Healthy Bowl","version":"1.0","type":"link"}