Moong Chilka 1kg – Mungbohnen

Split green moong with the skin on, a little more texture than yellow moong dal. Avanee Moong Chilka. 1kg.

In the Kitchen: Rinse and pressure-cook with turmeric for a simple dal, add a ghee and jeera tadka on top, or make it into Khichdi with rice. It cooks faster than whole moong. It suits quick weeknight meals, and the green skin gives the cooked dal a rustic look. Rinse until the water runs clear before cooking.

In German: Mungbohnen halbiert, mit Schale (Moong Chilka, Hindi: Chilka = Schale).