Moong Dal (Pasi Paruppu)

Unpolished Moong Dal (Pasi Paruppu) — the lightest-cooking dal in the kitchen and the one behind ven pongal. It needs no soaking, cooks in two or three whistles, and carries the highest protein of any dal we stock.

Key Benefits

• Highest protein in our dal range — 23.9 g per 100 g, about 44% of the daily reference intake.
• High in dietary fibre — 9.4 g per 100 g.
• High in folate, phosphorus, potassium and magnesium — 92.1 µg folate and 416 mg phosphorus per 100 g.
• A source of iron, with just 1.35 g fat — the lowest-fat split dal we sell.
• Needs no soaking and cooks in two or three whistles — the quickest dal in the range.

Nutritional Information

Source: Indian Food Composition Tables 2017 (NIN Hyderabad), food code B010.

Traditional Tamil Uses

• Ven pongal — dry-roast the dal first until it smells nutty
• Pasi paruppu payasam with jaggery and coconut milk
• Poricha kootu and pasi paruppu kootu
• Pasi paruppu sundal for Navaratri
• Paruppu thogayal and everyday sambar

Storage Instructions

• Store in an airtight gasketed jar in a cool, dark place.
• Moong has the shortest life of the split dals — best quality within 4–6 months in Chennai humidity, because it absorbs moisture fastest. Check every few weeks for clumping.
• Freeze the sealed pack for 3–4 days on arrival to kill pulse-beetle eggs.
• Add two dried red chillies to the jar as a traditional deterrent.
• Buy 500 g at a time rather than 5 kg unless your household gets through it quickly.

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

What is the difference between yellow moong dal and green split moong?
Yellow is fully dehusked; green split keeps the green skin and slightly more fibre. Yellow is what ven pongal and payasam call for.

Do I need to soak it?
No. Rinse and cook — two or three whistles at 1:3 is enough.

Why roast the dal before making pongal?
Dry-roasting until it smells nutty is the traditional step. It keeps the grains separate and deepens the flavour.