Whole green moong is often soaked overnight, tied up in a cloth, or slowly cooked the next day, the way our parents and grandparents did it. It comes from fields where patience still matters, not speed. Known as Sabut Moong in Hindi, Pachai Payaru in Tamil, Pesalu in Telugu and Hesaru Kaalu in Kannada.
How to cook: Rinse and soak for 4–6 hours, then pressure cook, or keep moist for a day or two to sprout. Use for moong sprouts, pesarattu, moong curry, usal and khichdi.
- Pack size: 2.5 kg
- Store in an airtight container in a cool, dry place
