{"product_id":"moong-dal-pasi-paruppu","title":"Moong Dal (Pasi Paruppu)","description":"\u003cp\u003e\u003cstrong\u003eUnpolished Moong Dal (Pasi Paruppu)\u003c\/strong\u003e — 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.\u003c\/p\u003e\u003ch3\u003eKey Benefits\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest protein in our dal range\u003c\/strong\u003e — 23.9 g per 100 g, about 44% of the daily reference intake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in dietary fibre\u003c\/strong\u003e — 9.4 g per 100 g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in folate, phosphorus, potassium and magnesium\u003c\/strong\u003e — 92.1 µg folate and 416 mg phosphorus per 100 g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA source of iron\u003c\/strong\u003e, with just 1.35 g fat — the lowest-fat split dal we sell.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeeds no soaking\u003c\/strong\u003e and cooks in two or three whistles — the quickest dal in the range.\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\u003e326 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd\u003e52.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e23.9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd\u003e1.35 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Dietary Fibre\u003c\/td\u003e\n\u003ctd\u003e9.4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalcium\u003c\/td\u003e\n\u003ctd\u003e43.1 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron\u003c\/td\u003e\n\u003ctd\u003e3.93 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium\u003c\/td\u003e\n\u003ctd\u003e155 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhosphorus\u003c\/td\u003e\n\u003ctd\u003e416 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePotassium\u003c\/td\u003e\n\u003ctd\u003e1,268 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eZinc\u003c\/td\u003e\n\u003ctd\u003e2.49 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFolate\u003c\/td\u003e\n\u003ctd\u003e92.1 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 B010.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eTraditional Tamil Uses\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003eVen pongal\u003c\/em\u003e — dry-roast the dal first until it smells nutty\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003ePasi paruppu payasam\u003c\/em\u003e with jaggery and coconut milk\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003ePoricha kootu\u003c\/em\u003e and pasi paruppu kootu\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003ePasi paruppu sundal\u003c\/em\u003e for Navaratri\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eParuppu thogayal\u003c\/em\u003e and everyday sambar\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore in an airtight gasketed jar in a cool, dark place.\u003c\/li\u003e\n\u003cli\u003eMoong 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.\u003c\/li\u003e\n\u003cli\u003eFreeze the sealed pack for 3–4 days on arrival to kill pulse-beetle eggs.\u003c\/li\u003e\n\u003cli\u003eAdd two dried red chillies to the jar as a traditional deterrent.\u003c\/li\u003e\n\u003cli\u003eBuy 500 g at a time rather than 5 kg unless your household gets through it quickly.\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\u003eWhat is the difference between yellow moong dal and green split moong?\u003c\/strong\u003e\u003cbr\u003eYellow is fully dehusked; green split keeps the green skin and slightly more fibre. Yellow is what ven pongal and payasam call for.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to soak it?\u003c\/strong\u003e\u003cbr\u003eNo. Rinse and cook — two or three whistles at 1:3 is enough.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy roast the dal before making pongal?\u003c\/strong\u003e\u003cbr\u003eDry-roasting until it smells nutty is the traditional step. It keeps the grains separate and deepens the flavour.\u003c\/p\u003e","brand":"Healthy Bowl","offers":[{"title":"500 g","offer_id":51564501139762,"sku":"DAL-MOONG-500G","price":155.0,"currency_code":"INR","in_stock":false},{"title":"1 kg","offer_id":51564501172530,"sku":"DAL-MOONG-1KG","price":289.0,"currency_code":"INR","in_stock":false}],"url":"https:\/\/store.gethealthybowl.com\/products\/moong-dal-pasi-paruppu","provider":"Healthy Bowl","version":"1.0","type":"link"}