Heera Moong Whole 1kg

Heera Whole Moong 1kg is a nutritious and versatile Indian pulse made from whole green gram (sabut moong). It has a naturally earthy flavour and firm texture, making it ideal for a variety of traditional Indian recipes.

Whole moong can be used for curries, sprouts, salads, dal, soups, khichdi and healthy Indian snacks. Soaking before cooking helps reduce cooking time and gives a softer texture.

🍲 Cooking & Usage

Basic Cooking:

1. Rinse 1 cup of whole moong thoroughly.
2. Soak in water for 6–8 hours or overnight.
3. Drain and add approximately 3 cups of fresh water.
4. Cook in a pressure cooker for 3–4 whistles, or simmer in a covered pot until tender.
5. Drain excess water if required and use in your favourite recipe.

🥘 Simple Whole Moong Curry

Ingredients:

• 1 cup whole moong
• 1 onion, chopped
• 1 tomato, chopped
• 2 garlic cloves, chopped
• 1 green chilli
• ½ tsp turmeric
• 1 tsp cumin seeds
• ½–1 tsp red chilli powder
• 1 tsp coriander powder
• Salt to taste
• 1–2 tbsp oil
• Fresh coriander

Method:

1. Soak the whole moong overnight and cook until tender.
2. Heat oil in a pan and add cumin seeds.
3. Add onion, garlic and green chilli. Sauté until lightly golden.
4. Add tomato, turmeric, chilli powder and coriander powder.
5. Cook until the tomatoes soften and the oil begins to separate.
6. Add the cooked moong and salt.
7. Add a little water and simmer for 5–10 minutes.
8. Garnish with fresh coriander and serve with rice, roti or chapati.