Rajdhani Moong Chilka Dal
This type of moong dal has the green skin still attached but is split into halves. It has a slightly firmer texture compared to moong dhuli dal (split and de-skinned) and retains a mild, earthy flavor. Moong Chilka dal is often used for making dal curry or khichdi, and its mild flavor pairs well with a variety of spices. It’s a nutritious option and cooks faster than whole moong dal but slower than split and de-skinned moong.
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