Split moong dal is a mild pulse that cooks comparatively quickly. Its creamy texture suits light dals, soups and recipes needing a delicate consistency.
How to use it. Rinse it well and simmer in water until tender; it does not usually need a long soak. Add a cumin, garlic or chilli tempering after it has cooked.
Best for. Khichdi, moong dal, gentle soups and simple meals served with basmati rice.
Schani in a 500 g format. Delivery to Spain and Portugal is available for this pack. Read the brand guidance on storage or use, then complete your order with more Indian cooking ingredients as needed.