SatRas Haryana green moong dal whole, 900 g pouch
SatRas whole moong dal grown in Haryana, pouch beside a bowl of green moong
SatRas whole moong dal, fresh harvest that sprouts at home and cooks fast
Why SatRas whole moong dal, intact seed that sprouts and soaks evenly
Moong dal used for sprouts, chillas, soups and everyday dal
SatRas whole moong dal compared with old warehouse stock
SatRas staples on a table, atta, dal, chana and mustard oil

SatRas Haryana Summer Green Moong Dal (Whole) - 900g

Rs. 279 Rs. 300you save Rs. 21 7% OFF
Free shipping on orders above Rs 500

Most store-bought dal spends months, sometimes years, sitting in stagnant warehouse storage, drying out until it loses its vital nutrients and natural flavor. We do things differently. Sourced straight from our trusted partner farms in Haryana, this whole, un-split Sabut Moong comes from the current season’s fresh harvest. It isn't just dry grocery stock; it is a biologically active seed that retains its full vitality.

Because the bean is kept completely intact, retaining both its outer seed coat and living embryo, it carries a level of freshness you can actually see and taste. When soaked, fresh current-season moong absorbs water deeply and rapidly, expanding to nearly twice its original size. Old, aged legumes develop a hardened exterior that leads to uneven cooking and heavy digestion; our fresh harvest cooks quickly, turns naturally creamy, and digests effortlessly without bringing the bloating associated with processed pulses.

Whether you want to awaken the seed overnight to cultivate crisp, nutrient-dense sprouts on your kitchen counter, or simmer it into a comforting dal or khichdi, this whole moong delivers an authentic farm-to-table standard. It is wholesome, clean, plant-based protein exactly as nature intended: living, pure, and genuinely fresh.

Fresh Seasonal Crop, Not Warehouse Stock: Sourced directly from trusted farms in Haryana, this season's crop delivers beans whose internal seeds are still biologically alive, unlike old stock sitting in storage.

Whole & Sprout-Ready at Home: Un-split beans keep both the outer seed coat and living embryo intact, allowing you to easily sprout them at home to naturally boost Vitamin C bioavailability.

Nutrient-Dense Whole Pulse: Naturally high in clean plant protein, dietary fiber, iron, and complex carbs, making it a wholesome and versatile staple for everything from classic dal and khichdi to fresh sprouts and salads.

Quick-Cooking & Gentle on Digestion: Properly hydrated fresh beans cook faster and more evenly with zero gritty, half-cooked bits, offering a rich protein source that minimizes bloating without requiring long soaking times to soften.

Doubles in Size When Soaked: Fresh beans absorb moisture deeply to swell to nearly twice their volume, avoiding the "hard-to-cook" defect common in aged, stored moong.

  • Sprout Overnight: Soak the whole moong in water overnight and drain in the morning for crisp, salad-ready sprouts packed with fresh protein.
  • Cook Whole: Simmer the whole beans directly for a fast, light, and protein-dense meal that digests effortlessly without heavy prep.
  • Slow-Soak for Creamy Dal: Extend the soak time before cooking to unlock a rich, velvety consistency for dals and khichdi, no gritty bites, just pure smooth texture.
  • Simple Counter Sprouting: Keep the hydrated whole grains in a breathable container at room temperature to easily cultivate alive, bioavailable sprouts right on your kitchen counter.
Rs. 279 Rs. 300you save Rs. 21 7% OFF

F.A.Q.

Rinse, then soak the whole moong in water overnight. Drain it, tie it in a damp muslin cloth or cover it in a container, and leave it on the counter. Sprouts appear over the following day or so. Whole moong sprouts because the seed coat and embryo are intact.

Whole moong, or sabut moong, keeps its green seed coat and embryo, so it can be sprouted and it holds shape in khichdi and dal. Split moong dal has been hulled and split, cooks faster and breaks down softer. This pack is the whole, un-split form.

Soaking first is what shortens it. Soak the moong for several hours or overnight, then simmer or pressure cook it into dal or khichdi. SatRas states this is current-season harvest rather than long-stored stock, and older stored pulses are generally the ones that cook unevenly.

Dal and khichdi are the everyday uses, and sprouted moong goes into salads, chaat and stir fries. Ground after soaking it also makes chilla and dosa batter. The whole form gives you both routes, since split moong dal cannot be sprouted.

Rs 279 for the 900 g pack, down from Rs 300. Delivery is free on orders above Rs 500. Store it in an airtight container in a cool dry place away from moisture, as you would any pulse. The live product page always shows the current price.