Organic Whole Moong Beans (Green Gram)
Product Description
Antique Ayurveda Organic Whole Moong Beans are sourced from certified organic farms across India and carefully sorted and cleaned to ensure consistent quality. Whole moong (Vigna radiata) — also known as green gram or sabut moong — are the complete, unhusked green beans with their natural green skin intact. This distinguishes them from split yellow moong dal, which has been husked and split.
Whole moong beans are revered in Ayurveda as among the most easily digested of all legumes and are considered Sattvic (pure) food. They are excellent for sprouting — soaking for 6–8 hours followed by 24–36 hours of resting produces fresh, crunchy sprouts with increased nutrient availability.
Beyond sprouting, whole moong are cooked into hearty sabji (dry preparation), thick dal, khichdi, and soups. They have a mild, earthy flavour and a satisfying, slightly firm texture that holds up well in cooking. The green skin provides natural fibre that is absent in the hulled yellow split version.
Our whole moong is NPOP certified organic — grown without synthetic pesticides — and packed without preservatives or additives.
Key Features & Benefits
| Feature | Detail |
|---|---|
| Excellent for Sprouting | Sprouts reliably within 24–36 hours — one of the best legumes for home sprouting. |
| Certified Organic | NPOP certified — grown without synthetic pesticides, fertilisers. |
| High Plant Protein | A protein-rich legume with a useful amino acid profile for plant-based diets. |
| Natural Fibre from Green Skin | The intact green seed coat provides dietary fibre absent in hulled yellow moong dal. |
| Sattvic Food | Considered the most Sattvic (pure) pulse in Ayurvedic tradition. |
| Mild, Earthy Flavour | Pleasant, clean flavour suitable for everyday dal, sabji, and khichdi. |
| Versatile | Sprouting, sabji, dal, khichdi, soup, and salad applications. |
| No Additives | Pure whole moong — no preservatives, no chemical treatment, no artificial polishing. |
As Per Ayurveda
Whole moong (Mudga in Sanskrit) is described in the Charaka Samhita as the best of all legumes — Mudgaha Shreshtaha Shamidhanyeshu. It is classified as Laghu (light to digest), Kashaya-Madhura (astringent-sweet), and Sheeta virya (cooling in potency). Ayurveda considers it Tridosha shamak (balancing to all three doshas) and particularly recommended for Pitta conditions due to its cooling nature. Moong soup (mudga yusha) is a classical Ayurvedic therapeutic preparation recommended during illness recovery and detoxification.
Why Choose Antique Ayurveda
| Reason | Detail |
|---|---|
| NPOP Certified Organic | Full organic certification — verifiable from seed selection to processing. |
| Sprouting-Grade Quality | Sorted and cleaned to a standard that ensures high germination rates. |
| Whole Grain Integrity | Green skin intact — full fibre content preserved unlike hulled versions. |
| No Additives | Pure whole moong — no preservatives, no oil polishing, no treatment. |
| Traditional Sattvic Grade | The quality of moong selected for therapeutic and Ayurvedic use. |
FAQ
A: Rinse well and soak in water for 6–8 hours or overnight. Drain completely and place in a clean bowl or sprouting jar covered with a damp cloth. Keep in a warm place and rinse twice daily. Sprouts will appear within 24 hours and be ready to use within 24–36 hours. Use fresh within 2–3 days.
A: Whole moong (sabut moong) has the green skin intact and takes longer to cook — it has more fibre and a firmer, slightly earthier flavour. Yellow moong dal has been hulled and split — it cooks much faster, has a milder flavour, and is the easiest of all dals to digest. Both come from the same plant (Vigna radiata) but are processed differently.
A: Yes. Fresh moong sprouts are delicious raw in salads, sandwiches, and chaats. Raw sprouts have a pleasant crunch and mildly nutty flavour. However, lightly cooking (blanching for 2 minutes) is recommended for young children, elderly individuals, pregnant women, and anyone with a compromised immune system.
A: Soaking overnight is recommended. After soaking, pressure cook for 3–4 whistles or boil for 30–40 minutes until tender. For khichdi, cook with rice and dal together. For sabji, cook until just tender so beans hold their shape. For soup, cook until very soft and partially broken down.