Green Gram

Description

Green gram, commonly known as moong dal or mung bean, is a small green legume that holds a significant place in Indian kitchens and traditional medicine systems. Scientifically named Vigna radiata, this pulse is one of the most easily digestible and versatile sources of plant-based protein, making it a staple for vegetarians, health enthusiasts, and households seeking nutritious meals.

Green gram is available in several forms—whole green moong, split moong with skin, and yellow moong dal (split and dehusked). Each form serves a different culinary purpose and has a slightly different taste and texture. The whole green gram retains the husk and is rich in fiber, while the split versions are quicker to cook and softer on the stomach.

Green gram is highly nutritious. It is an excellent source of protein, fiber, iron, magnesium, potassium, folate, and vitamin B-complex. It is also rich in antioxidants such as flavonoids and phenolic acids, which support cellular repair, detoxification, and overall immune function.

One of the most appreciated qualities of green gram is its easy digestibility. It is a preferred food for children, the elderly, and during recovery from illness. In Ayurveda, green gram is categorized as tridoshic, meaning it balances all three body types—Vata, Pitta, and Kapha. It is known to cool the body, aid digestion, and nourish the tissues without aggravating the system.

Culinarily, green gram is extremely versatile. Whole green gram can be sprouted and used in salads, stir-fries, and health bowls. Split green moong is often used to prepare dal, khichdi, chillas (savory pancakes), and halwa (a sweet dish). It can also be ground into flour and used to make nutritious snacks and baked goods.

Sprouted green gram is a powerhouse of enzymes and is especially valued for detoxifying the system, improving metabolism, and increasing nutrient absorption. Sprouting enhances its vitamin C content and makes it a living food, often recommended in detox diets and weight-loss regimes.

Moong dal is often prepared with simple spices like cumin, turmeric, and ginger, making it light yet flavorful. It is gentle on the stomach and ideal for those with digestive troubles, food sensitivities, or recovering from fasting. It is also the main ingredient in Ayurvedic cleansing dishes like kitchari, often eaten during detoxification or seasonal resets.

Green gram is considered sattvic in yogic and Ayurvedic diets, meaning it promotes clarity, calmness, and purity of mind and body. For this reason, it is widely used in religious fasting, temple food, and during festivals when light, clean eating is encouraged.

In addition to its health benefits, green gram is also environmentally friendly. It grows quickly, requires minimal resources, and enhances soil fertility by fixing nitrogen in the soil. It supports sustainable agriculture and is grown across India, Southeast Asia, and other parts of the world.

From a cooking perspective, green gram cooks faster than many other legumes and does not typically require overnight soaking, especially in its split forms. This makes it a practical choice for quick, nutritious meals.

It is also used in traditional sweets like moong dal halwa, especially in North India. This rich, festive dessert combines roasted moong dal paste with ghee, sugar, and cardamom to create a flavorful, indulgent treat.

When stored in a cool, dry place, green gram has a long shelf life. It is advisable to store it in airtight containers to prevent infestation or moisture absorption. Buying organic or unpolished moong is often recommended for better nutritional value and taste.

In summary, green gram is a nutritional treasure, offering protein, minerals, antioxidants, and healing qualities all in one humble package. Whether enjoyed as a comfort food or a detox staple, it supports health, tradition, and sustainability in every bite.

Quantity is 5kg