Moong Daal 500g and 1kg

Authentic Hukamchand Yellow Moong Dal (Moong Dhuli) in Thailand

Hukamchand Yellow Moong Dal is produced by de-hulling and splitting whole green mung beans (Vigna radiata), revealing tender, bright-yellow interior cotyledons. Celebrated in Ayurvedic and traditional South Asian gastronomy as the easiest legume to digest, yellow moong dal creates smooth, velvety lentil stews that provide immediate nourishment without bloating or heaviness.

Packed under the trusted Hukamchand Bangrak mark (ถั่วคัดพิเศษตรา ฮุกกำจันทร์), each bag is rigorously machine-cleaned and optically sorted to eliminate husk fragments, dust, and stones, delivering pure golden lentils ready for immediate cooking.

Nutritional Profile & Health Benefits (Per 100g Serving)

• 24g Bioavailable Plant Protein: Rich in essential amino acids that support cellular repair, lean muscle growth, and metabolic health.
• 16g Gentle Dietary Fiber: High in soluble fiber that supports gut microbiota without taxing delicate digestive systems.
• Low Glycemic Index & Calorie Smart: Natural complex carbohydrates deliver steady glucose release for sustained daily energy.
• Rich in Folate, Iron & Potassium: Excellent nutritional support for pregnant mothers, recovery diets, and active lifestyle nutrition.

Culinary Preparation & Easy Cooking Guide

Because split yellow moong lentils lack a tough outer seed coat, they cook quickly and require minimal kitchen prep:

1. Rinse: Place 1 cup of moong dal in a fine mesh strainer and rinse thoroughly with cool water until the water runs clear. Soaking is optional (15 minutes of soaking produces even faster cooking).
2. Stovetop Simmering: Combine 1 cup rinsed dal with 3 cups water and 1/2 tsp turmeric. Bring to a boil, skim off foam, cover, and gently simmer for 15 to 20 minutes until lentils dissolve into a creamy puree.
3. Pressure Cooker Method: Cook on medium pressure for 2 whistles (approximately 6–8 minutes), then allow natural depressurization.
4. Popular Culinary Dishes:
   • Moong Dal Tadka: Tempered with golden ghee, cumin seeds, garlic, ginger, and fresh green chilies.
   • Nutritious Khichdi: Slow-cooked 1:1 with fragrant Basmati rice, mild spices, and vegetables for an easy-to-digest comfort meal.
   • Moonglet / Savory Pancakes: Soaked and blended into a batter with fresh herbs for high-protein breakfast crepes.

Thailand Climate Storage Protocol

To preserve freshness in Thailand’s humid tropical weather:

• Store in an airtight container in a dry, ventilated pantry away from cooking steam and moisture.
• Ensure hands and measuring utensils are completely dry before scooping dal.
• Best consumed within 6 months of packaging date stamped on the bag for optimum taste and nutritional potency.

Technical Specifications Matrix