Moong Dal Bold

Rs. 79.00 INR

Weight

500gm

1Kg

Yellow dal is also known as moong dal beans without skin, mung dal, unpolished moong dal.

Dosas and idlis are also fabulously made with yellow moong dal. One very unusual dosa recipe is Poha Yellow Moong Dal Dhokla, which is flavored beautifully with yellow moong. khichdi made from it is the best diet.

Yellow moong is used to make dals, like anyother pulse. Whether it is pressure cooked or heated normally over the flame, whether spicy or mild, all and any type of dals can be made with yellow moong, one of the most famous being Dal fry.

Yellow moong dal refers to moong beans that have been skinned and split, so that thay are flat, yellow, and quick cooking. They can be made in to moong bean paste by consist of dry paste.

Yellow Moong is not known for holding its shape and because of that it can easily be used for soups as well. Even though that is unheard of, yellow moong dal makes for great soups like Moong Dal and Spinach soup.

It is rich in protein, fiber, vitamins, minerals, and in overall well-being with their nutrient-dense composition.

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Testimonials

Chef Aruna MehtaHome Chef & Culinary Blogger

I’ve tried countless brands, but the Toor Dal Oily from Laxmi Daily Feast stands out for its rich aroma and perfect texture. It cooks beautifully and brings authentic flavor to my traditional Gujarati dal. My followers always ask for my secret ingredient and now they know!

Chef Pooja RanaHead Nutrition Chef, EatWell Meal Plans

As a chef focused on healthy eating, I use Millets and Grains regularly. Laxmi Daily Feast’s range is premium—clean, fresh-smelling, and easy to cook. The barnyard millet and foxtail millet are client favorites in our high-protein bowls!

Raghav MenonExecutive Chef, The Southern Plate

The Green Chana is a powerhouse of taste and nutrition. It retains its bite and flavor even after long cooking, making it ideal for stews and curries. We’ve now added it to our signature dish—Green Chana Coconut Curry!

Sneha KapoorYouTube Cooking Channel Host (Tadka Tadka)

I used the Val Dal in a Maharashtrian usal recipe, and it turned out amazing! The dal was clean, fresh, and had no need for excessive soaking. My viewers loved the recipe and I loved the results!

Harish IyerCatering Business Owner (Iyer Caterers, Mumbai)

We cook in large volumes, so quality and consistency are key. The Pulses from Laxmi Daily Feast have never disappointed. Whether it’s chana, masoor, or moong, the uniform size and clean sorting save us prep time and deliver consistent taste every time.