Moong dal

Pasiparuppu

Organic Moong Dal

Organic Moong Dal

Certainly! Here’s a concise description of each type:

Pasiparuppu, Mung Dhal (Moong Dal)

• Description: Paasi Paruppu is the Tamil name for Moong Dal. It is made from split green gram (mung beans) with the skins removed. The result is a small, yellowish pulse that has a mild, slightly sweet flavor.
• Uses: Commonly used in a variety of dishes like khichdi, soups, dals, and even in sweets like moong dal halwa. It’s favored for its quick cooking time and digestibility.

Pasiparuppu, Mung Dhal Moong Dal

• Description: Moong Dal refers to the split pulses of green gram or mung beans. Available in several forms including whole (with skin), split (without skin), and ground. It has a delicate taste and soft texture when cooked.
• Uses: Versatile in both savory and sweet preparations, including soups, curries, and sweets. It is often used in Indian and Southeast Asian cuisines for its nutritious and easy-to-digest properties.

Green Gram Dal

• Description: Green Gram Dal is another term for Moong Dal, specifically referring to the split green gram pulses. It retains a subtle, nutty flavor and a light texture.
• Uses: Similar to Moong Dal, it’s used in a wide range of dishes from soups and stews to rice dishes and desserts. It is a popular ingredient in Indian, Thai, and other Asian cuisines.

Organic Pasiparuppu, Mung Dhal

• Description: Organic Moong Dal is produced from green gram grown without synthetic pesticides or fertilizers. It retains the same taste and texture as conventional Moong Dal but is cultivated using organic farming practices.
• Uses: Used in the same way as regular Moong Dal, it offers the added benefit of being grown with environmentally friendly methods. Ideal for health-conscious individuals and those preferring organic products.

Each type of Moong Dal offers similar culinary uses but choosing organic options can provide additional environmental and health benefits.