Schani split moong is a dried pulse split mung beans, with a small grain and even cooking. In Indian cooking it brings texture and substance to everyday dishes, from dals to curries and side dishes. It is a useful basic for bringing variety to pulse recipes.
How to use it. Rinse and cook in water until tender; season during or towards the end of cooking according to your recipe.
Best for. Use in dal, soups, khichdi or recipes where you want a mild small-grained pulse. Keep it in a cool, dry place in a well-sealed container.
Schani, 1 kg pack. Sent from Barcelona to Spain and Portugal.