MOONG CHILKA 500GM

For most Indians, comfort food is always linked to easy-to-cook homemade meals, and what can be more convenient and quick than preparing a hearty dal meal? Essential in every household, Tata Sampann dals are unpolished and do not undergo any artificial polishing with water, oil, or leather, thereby retaining their goodness and wholesome character. The 5-step process ensures that Tata Sampann grains are uniform and of premium quality, giving you an all-natural, authentic taste. A staple in the Indian diet, Moong Dal Chilka provides nutrients such as protein and fibre. Made of select grains and recommended by Chef Sanjeev Kapoor and Chef Ranveer Brar, Tata Sampann Unpolished Moong Dal Chilka makes for a delicious meal choice. So whenever you are in the mood to cook something easy and delicious, dive into the scrumptious taste of Tata Sampann pulses and enjoy a lovely meal! Explore Tata Sampann Pulses range - Toor dal, Chana dal, Moong dal, Green Moong, Masoor dal, Masoor Small dal, Masoor Whole dal, Kabuli Chana, Urad dal, Urad Whole dal, Urad Kali, Kala Chana, and Rajma.

Store in a cool and dry place. Transfer content in an airtight container after opening. Uses: Split moong beans can be ground in a mill or blender and used to make vegetable fritters. Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, and sauté for 30 seconds. Add onions, ginger, and garlic. Sauté for 3 minutes. Add chopped tomato, spices, and stir. Add lentils and water. Stir well. Cover the lid, turn the heat on high flame, and pressure cook it until you hear two whistles. Now reduce the flame to medium and pressure cook it for another 8 minutes. Let the pressure release naturally. Open the lid and add lime juice and cilantro. Stir and green moong dal is ready to be served. |

Tata Sampann Moong Dal (Chilka) is delicious in taste • No artificial polishing with water, oil, or leather, thereby retaining their goodness and wholesome character • 5-step process for stringent quality checks • Recommended by Chef Sanjeev Kapoor and Chef Ranveer Brar • Used in a variety of salads, soups, and many more