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10 Metric Ton (MOQ)
| Business Type | Exporter, Supplier, Trader |
| Purity | Purity around 99% |
| Shelf Life | 12–18 Months |
| Color | Clean Yellow Splits, Minimal Green Husk Particles, |
| Click to view more | |
Product Details
Quantity in 1 Full Container Load (FCL) - 22-24 MT (20-Ft); 34-36 MT (40-Ft)
Description- Split green moong, or moong dal, is produced by dehulling and splitting whole moong into yellow split kernels, which cook faster and give a creamy texture. Nutritionally, moong dal retains most of the whole bean’s 23–24% protein, high fibre and micronutrient profile, while its lower cooking time and digestibility make it a preferred everyday pulse in Indian, South‑Asian and global vegetarian diets.
Moong dal is used for traditional dals, soups, pakoras, savoury pancakes (cheela), sweets, baby foods and instant mixes, and is also milled to make fine flours for snacks and extruded products.
Product Specifications Table
|
Parameter |
Specification |
|
Usage / Applications |
Dal and curry preparations, soups, instant mixes, savoury snacks (pakora, vada, cheela), baby foods, flours and extruded snack |
|
Kernel Size / Count |
Dehulled and split kernels, typically graded by screen size; export specs usually align with 3–3.5 mm grain before splitting, giving uniform dal size |
|
Packaging Options |
25 kg & 50 kg PP / HDPE / jute bags, with optional consumer pack lines (1–5 kg poly bags) consolidated into bulk master cartons |
|
Protein Content (Approx.) |
Similar to whole: around 23–24% protein, ~1% fat and ~16% fibre per 100 g raw equivalent, giving ~347 kcal |
|
Nutritional Highlights |
High in easily digestible protein, complex carbohydrates and fibre; naturally low in fat and cholesterol, rich in folate, B vitamins and mineralsnutrition |
|
Aflatoxin & Pesticide Standards |
Produced from tested whole moong; lots checked for moisture, mycotoxins, microbiology and pesticide residues, with COA and phytosanitary documentation supplied per shipment |
|
Shelf Life & Storage |
12–18 months in cool, dry storage; lower husk content makes dal slightly more sensitive to oxidation, so airtight bags and good warehouse practices are advised |
|
Moisture (Max.) |
Typically ≤ 12% |
|
Purity / Admixture |
Purity around 99%, foreign matter ≤0.5%, with strict limits on broken, damaged and discoloured splits (usually 1–2% max) |
|
Colour & Appearance |
Clean yellow splits, minimal green husk particles, uniform size, free from insects and off odours |
|
Harvest Season / Crop Cycle |
Based on raw green gram crop – Kharif and summer seasons – processed and polished year round to service export demand |
|
Origin / Main States |
Same as whole moong: Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh and other pulse belts in India |
