East End Moong Dall Chilka

Home cooks who like a quick, wholesome dal reach for East End Moong Dall Chilka. These are split moong beans with the skin left on, giving a slightly different texture and colour to the skinless variety. Rinse the dall before cooking to remove any dust, then simmer until soft for a simple moong dal. It works well in everyday dishes such as dal fry, dal tadka, or a lighter khichdi when combined with rice. Many cooks also use it to make moong dal soup, especially when a quicker-cooking pulse is needed compared to whole lentils. Because the skin is retained, this dall tends to hold its shape a little better during cooking, making it a good choice for dishes where some bite is preferred alongside the usual soft dal texture. It can be soaked briefly before cooking to help it cook through more evenly, though this isn't essential. Once opened, keep the dall in a cool, dry place in a sealed container or bag to keep out moisture and pests. Stored this way, it should stay in good condition for regular use in the kitchen. A versatile pantry staple, it's ideal for cooks who like to keep a few pulses on hand for simple, no-fuss meals throughout the week.

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