Do I need to soak green moong dal chilka before cooking?

There’s no need to soak split pulses. Split Green Gram cooks well without soaking; just rinse the grains and pressure cook directly. Compared to whole moong or chana dal, this split green gram cooks fast even without any soaking.

What are the differences between green and yellow moong dal?

Green moong dal chilka is unpolished and has the green outer skin, which gives more fiber and a mildly earthy flavour to your dishes. Yellow moong dal is the same grain but polished with the skin fully removed; it’s softer and milder. For daily use, chilka moong is more nutritious. Yellow moong is better for infants.

Can I make cheela with split green gram?

Yes. Soak the dal for 10-15 minutes, and grind it with green chili, ginger, and salt into a little rough batter. Spread the batter thin on a hot tawa. Split green gram cheela has a firmer texture and more body than cheela made with yellow polished dal.

How much protein does Hathi Masala split green gram contain?

Split Green gram contains approximately 24g of protein per 100g. As it’s unpolished and the skin is intact, it contains more fiber than polished yellow dal. It’s one of the most nutritious daily pulses available in Indian homes.

Is split green gram good for weight loss and diabetics?

Yes. The green skin contains high fiber content, which slows digestion and helps to maintain steady blood sugar levels. The richness of protein and fiber keeps you full for longer. It is a low-fat pulse and a good choice for people on their weight-loss journey, managing their blood sugar, or cholesterol.

What is the shelf life of Hathi Masala green moong dal chilka?

The sealed pack has a shelf life of 18-24 months from the date of manufacture. Once opened, store in an airtight container in a cool, dry place away from sunlight and moisture. Use within 12 months of opening for the best texture, colour, and cooking quality.

Why does my moong chilka dal turn mushy?

This usually happens because of too much water or too many whistles. Use a 1:2.5 dal-to-water ratio and cook for 2-3 whistles for well-cooked dal. If you prefer a thicker, less mushy texture, reduce the water slightly.

Green Moong Dal (Chilka) | Split with Skin, Quick Cooking

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₹ 117

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Weight: 500g

500g 1Kg

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Split green moong with skin intact (chilka), retaining more fibre and nutrition than polished yellow moong. Machine cleaned for low breakage and uniform split quality. Cooks in 20 minutes into a light, flavourful dal. Ideal for everyday meals, mixed dal preparations and quick khichdi.

Manufactured & Marketed By: Gandhi Spices Pvt.Ltd.

Rajkot-Jamnagar Highway, Khandheri, Rajkot, Gujarat - 360006

Country of origin India

No artificial colour added.

Microbiologically tested.

Scientifically graded.

Hygienically packed.

Green Moong Dal (Chilka) | Split with Skin, Quick Cooking

Description

Buy Green Moong Dal Online, The Khichdi Pulse Every Indian Household Needs

Hathi Masala Green Moong Dal Chilka is unpolished, split green gram with the skin on. This unpolished dal contains more fiber and nutrients than the polished yellow moong dal. Every batch is machine-cleaned, which removes stones, dust, uneven grains, and other impurities. Cooks quickly, no overnight soaking needed. A light, easy daily dal that fits every day Indian meal.

What Makes Hathi Masala Moong Dal Reliable?

- Hygienically Packed

- Fresh. Effiecient. Pure

- Lab Tested Every Batch

- Flavour locked packaging

- Exported to 60+ Countries

About Hathi Masala Green Moong Dal (Split Green Gram)

The green moong dal chilka is whole moong dal that is split into two halves without polishing the grain, and retaining its green skin. The green skin of the pulse contains the most fiber. It's softer and cooks faster than whole moong. It has a mild, earthy taste. It gives you a thick, comforting dal or khichdi. It doesn't break down into a paste form like yellow moong dal. It retains its texture like rice, adding a little thickness to your dal and khichdi.

Sourcing and Origin

Hathi Masala sources whole moong from reliable farms of Rajasthan, and splits it using a controlled procedure. It is one of the largest moong-producing regions in the country. It contributes approximately 26–28% of India’s total production. The dry, hot climate and sandy soil of this region produce moong with solid, shiny skin and uniform size. Hathi Masala sources only fresh crop, as old or stale stock can affect cooking time, texture, and the flavour of the final dish. Each batch is evaluated for moisture content, broken grains, and impurities before processing.

How Hathi Masala Processes Green Moong Dal Chilka

Splitting unpolished, small-grain-like moong without breaking it requires accurate, reliable machines. Hathi Masala uses automatic splitting and cleaning machines built specially for small pulses. This machine keeps the splits clean and uniform, with very little breakage. After the splitting procedure, the dal passes through automatic fine-mesh cleaning machines that remove small particles of grain, dust, and undersized grains, without any human contact at any stage.

The cleaned dal is then packed in 3-layer packaging, which keeps the pulses fresh for a long time. Every batch is lab-tested for moisture, purity, and food safety before dispatch.

How to Use Green Moong Dal Chilka in Your Kitchen

Everyday Dal: Pressure-cook 1 cup of split green gram chilka with a pinch of turmeric and salt for 2-3 whistles. Temper the cooked dal with ghee, cumin, garlic, and dried red chilli.

Mixed Dal: Combine split green gram with masoor dal or chana dal for a heavy, heartier, and more flavourful dal. The texture of chilka moong mixes well with other softer lentils.

Quick Khichdi: Combine the same parts of chilka moong dal with the same amount of rice. No soaking needed. Pressure cook the mixture with ginger, turmeric, hing, ghee, and salt for a light yet comforting one-pot meal.

Moong Chilka Cheela: Soak the split green gram 3-4 hours, then grind to a rough batter along with green chilli, ginger, and salt. Spread on a hot tawa for a quick high-protein dish.

What are The Differences Between Green vs Yellow Moong Dal?

	Green Moong Dal Chilka	Yellow Moong Dal (Dhuli)
Skin	Present (green outer skin)	Removed (polished)
Fibre	Higher	Lower
Texture when cooked	Holds shape, slightly firm	Softer, turns smoother
Flavour	Mildly earthy	Mild and neutral
Best for	Cheela, mixed dal, khichdi	Babies, recovery meals, soft khichdi
Cook time (soaked)	2–3 whistles	2 whistles

Chilka dal is the better daily choice for most Indian households. Yellow moong is better suited for very young children (infants), recovery after illness, or recipes that require a completely soft, creamy texture.

Benefits of Eating Green Moong Dal Chilka

It is one of the most widely used pulses in everyday Indian cuisine. It is naturally rich in protein and fiber because the green skin is intact. The fiber helps digestion, keeping you fuller for longer. This makes it a good option for people working to lose weight or manage their blood sugar. It’s a natural source of minerals, such as iron, potassium, magnesium, folate, and B vitamins. The green skin contains antioxidant compounds. In Ayurveda, split green gram is considered light, easy to digest, and suitable for all age groups, including the elderly and those watching their diet.

Storage: Store split green gram in an airtight glass or plastic container. Keep the container in a dry, cool spot away from direct sunlight and moisture. Best used within 12 months of opening for good, consistent texture and cooking quality.

Quality You Can Trust

Hathi Masala has been part of Indian spices and pulses manufacturing since 1952. Our green moong dal chilka is cleaned using an automatic fine-mesh cleaning machine. This removes stones, dust, broken grains, and fine impurities, without human contact at any stage. Every batch is lab-tested for moisture content, purity, and safety before dispatch.

- FSSAI-Certified and ISO 22000 Manufacturing.

- Lab tested every batch.

- Low moisture drying Technology

- Hygienically Packed. Dedicated sterilization facility.

- Flavour-locked packaging

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FAQ

Frequently Asked Questions: Moong dal chilka (Split Green Gram)
Q1: Do I need to soak green moong dal chilka before cooking?
There’s no need to soak split pulses. Split Green Gram cooks well without soaking; just rinse the grains and pressure cook directly. Compared to whole moong or chana dal, this split green gram cooks fast even without any soaking.
Q2: What are the differences between green and yellow moong dal?
Green moong dal chilka is unpolished and has the green outer skin, which gives more fiber and a mildly earthy flavour to your dishes. Yellow moong dal is the same grain but polished with the skin fully removed; it’s softer and milder. For daily use, chilka moong is more nutritious. Yellow moong is better for infants.
Q3: Can I make cheela with split green gram?
Yes. Soak the dal for 10-15 minutes, and grind it with green chili, ginger, and salt into a little rough batter. Spread the batter thin on a hot tawa. Split green gram cheela has a firmer texture and more body than cheela made with yellow polished dal.
Q4: How much protein does Hathi Masala split green gram contain?
Split Green gram contains approximately 24g of protein per 100g. As it’s unpolished and the skin is intact, it contains more fiber than polished yellow dal. It’s one of the most nutritious daily pulses available in Indian homes.
Q5: Is split green gram good for weight loss and diabetics?
Yes. The green skin contains high fiber content, which slows digestion and helps to maintain steady blood sugar levels. The richness of protein and fiber keeps you full for longer. It is a low-fat pulse and a good choice for people on their weight-loss journey, managing their blood sugar, or cholesterol.
Q6: What is the shelf life of Hathi Masala green moong dal chilka?
The sealed pack has a shelf life of 18-24 months from the date of manufacture. Once opened, store in an airtight container in a cool, dry place away from sunlight and moisture. Use within 12 months of opening for the best texture, colour, and cooking quality.
Q7: Why does my moong chilka dal turn mushy?
This usually happens because of too much water or too many whistles. Use a 1:2.5 dal-to-water ratio and cook for 2-3 whistles for well-cooked dal. If you prefer a thicker, less mushy texture, reduce the water slightly.