Jiva Rhythm

Green gram

Rs. 130.00 INR

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Quantity 1/2 KG

Green Gram (Vigna radiata), universally celebrated as Moong or Moong Dal, is one of the most widely consumed, easily digestible, and revered legumes in ancient culinary and therapeutic traditions. Known across Southern India as Cherupayaru in Malayalam, Pasi Payaru in Tamil, Hesaru Kalu in Kannada, and Pesalu in Telugu, it is an indispensable staple.

The unpolished whole grain is small, oval, and boasts a vibrant olive-green coat. When split and de-husked, it reveals a bright yellow, tender interior. It possesses a uniquely delicate, clean, and mildly sweet flavor profile. Out of all pulses, green gram is highly unique because it is exceptionally gentle on the digestive tract and contains minimal complex sugars, making it the least flatulence-inducing legume available. Agronomically, it matures incredibly fast (in about 60 days) and acts as an efficient green manure crop that fixes nitrogen to enrich agricultural soils.

NUTRITlON INFO

Approximate nutritional breakdown per 100-gram serving of cooked green gram:

Calories~105 - 115 kcal

Carbohydrates~19g - 21g

Protein~7.0g - 7.8g

Dietary Fiber~4.5g - 5.2g

Fat~0.3g - 0.5g

Glycemic Index (GI)Exceptionally Low (~38)

USAGE/RECIPE

Because green gram is inherently tender compared to denser pulses like chickpeas, it cooks beautifully and quickly without demanding arduous prep hours.

💡 Preparation Tips

Brief Soaking: Whole green gram benefits from a brief soak of 1 to 2 hours before cooking. Split yellow moong dal needs only a quick rinse and can be cooked directly.
Sprouting (Highly Recommended): To push its nutrition to its absolute zenith, soak whole green gram overnight, drain completely, and leave it in a dark, warm space or wrapped in a damp cotton cloth for 24 hours. Sprouting drastically multiplies its Vitamin C, boosts folate levels, and unlocks maximum bioavailability of its iron and zinc matrices.

Primary Cooking Ratios

Standard Grain Ratio: 1 cup of raw whole green gram to 2.5 to 3 cups of water.
Standard Split Yellow Dal Ratio: 1 cup of raw split moong to 2 to 2.5 cups of water.

Pressure Cooker: Add grains, water, a pinch of turmeric, and salt. Cook whole green gram for 3 to 4 whistles on medium heat, or split yellow dal for just 1 to 2 whistles to achieve a creamy, velvety consistency.
Stovetop Simmer: Whole green gram takes about 25–30 minutes to cook on a gentle stovetop boil; split dal softens beautifully in just 15 minutes.

Popular Culinary Applications

Traditional Kerala Cherupayar Thoran / Curry: A beloved daily staple in South India. Whole green gram is boiled soft and either tossed dry with mustard seeds, shallots, curry leaves, and a mountain of fresh grated coconut (Thoran), or simmered in a spiced coconut gravy to perfectly accompany hot rice or steamed Kanji (rice gruel).
Iconic Andhra Pesarattu (Millet/Rice-Free Crepe): Whole green gram is soaked for a few hours and ground directly into a smooth, vibrant green batter along with green chilies, ginger, and cumin seeds. This batter requires no fermentation and is poured on a hot tawa to make thin, high-protein crepes traditionally served with ginger chutney.
Comforting Moong Dal Khichdi: The ultimate therapeutic comfort bowl. Split yellow moong dal and broken unpolished rice are pressure-cooked together with turmeric, ginger, and a light touch of salt, then finished with a hot drizzle of pure ghee tempered with cumin and asafoetida (hing). It is globally recognized as an ideal, easily digestible meal for gut healing.
Nutrient-Rich Sprout Bowls: Lightly steam sprouted whole green gram for 3 to 5 minutes to preserve its enzymes while easing digestion. Toss with diced onions, tomatoes, cucumbers, fresh coriander, chaat masala, and a generous squeeze of fresh lemon juice for an incredibly clean, energizing salad.

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