Shop Moong Yellow Dal Online
An 800g pack delivered from a local store — which moong is which, why this one needs no soaking, and the proportions for khichdi.
MOONG YELLOW DAL 800GM
$3.88
about $4.85 per kilogram · roughly 15 servings
Sold by Easy Grocery
Price and availability update live from the listing. The description above is the seller's own wording, reproduced as written, and is not endorsed or verified by DoorToShop — read the product page for the pack details and the best-before date.
Which Moong Is Which
Moong is sold in three forms and they are not the same ingredient. Recipes rarely say which they mean, and the timings are wildly different, so this is worth thirty seconds before you cook:
Whole green — sabut moong
The bean as it grows, skin on and unsplit. Dark green, needs a soak of several hours, and holds its shape when cooked. This is the one that gets sprouted. Not interchangeable with the yellow.
Split with skin — chilka moong
Split in two but with the green skin left on, so the halves are yellow with green flecks. Cooks faster than whole and keeps a little texture. Sits between the other two in every respect.
Skinless split — dhuli moong
Skinned and split, so it is a uniform pale yellow with no green anywhere. This is what a recipe means by yellow moong dal, and what is in this pack. It has the least left to break down, which is why it is the quickest of the three.
Why the difference matters
A recipe written for yellow moong will not work with whole green beans on the same timing — you would still be waiting an hour later. If a packet looks green or flecked, it is one of the other two.
The Method
This is the quick one. No soaking, about a quarter of an hour on the heat, and one optional step that does more for the flavour than anything else you could add.
Rinse it, and skip the soak.
Two or three changes of cold water is enough. Skinless moong does not need soaking — there is no skin to soften and the halves are already exposed, so soaking mostly just makes it fall apart faster than you want.
Dry-roast it first if you want more flavour.
Optional, traditional, and the single easiest way to improve a plain dal. Put the rinsed and drained dal in a dry pan over a medium heat and stir until it smells nutty and turns a shade darker — three or four minutes. Then add the water. This is the standard first step for khichdi.
Use about three parts water to one part dal.
By volume, and add a pinch of turmeric. Use less if you want it thick enough to eat with a spoon, more if it is going alongside rice.
Cook it briefly — this is the fast one.
Roughly two whistles in a pressure cooker, or fifteen to twenty minutes in an open pan with the lid ajar. Watch it: yellow moong goes from done to disintegrated more quickly than a firmer pulse, so check it early rather than setting a timer and walking away.
Season, then temper.
Salt and water to the consistency you want, a short simmer, then the tadka over the top — hot ghee or oil with cumin, garlic, dried chilli and a pinch of asafoetida if you keep it. Stir it in at the table.
General technique, not instructions for a particular pack. Where the packaging gives its own directions, follow those.
Khichdi Proportions
Khichdi is the dish this dal turns up in most, and it is almost entirely a question of ratios — get those right and the rest looks after itself:
- The usual proportion is one part yellow moong to one or two parts rice by volume. More dal gives a softer, looser result; more rice gives something closer to a pilaf.
- Total water is around four to five parts to one part of the combined rice and dal, for a khichdi soft enough to eat with a spoon. Less if you want it drier.
- Dry-roast the dal before the rice goes in. It takes three minutes and it is the difference between a khichdi that tastes of something and one that does not.
- It is a one-pot dish. Rice, dal, turmeric, salt and water together, three or four whistles in a pressure cooker, then the tadka poured over at the end.
- It keeps thickening as it stands. Make it looser than you think you want, and keep a cup of hot water to hand to loosen it again when you reheat it.
For a fuller, slower dal, use toor instead. Yellow moong is quick, soft and mild; toor dal takes longer, tastes deeper and is what dal tadka and sambar are built on. Our guide to toor dal covers that one, along with storing dry pulses.
What an 800g Pack Comes To
Roughly 15 servings from the pack, taking a normal portion alongside rice. Worked out from the live listed price — fewer if the dal is the centre of the meal, more if it is one of several dishes.
Where to Buy It
This pack is listed by Easy Grocery on DoorToShop, alongside the rest of their range — other dals and pulses, atta and rice, whole and ground spices, ghee and cooking oils. Our guide to the store covers what else they stock, and the wider Groceries category has other local stores you can add to the same order.
Check the price per kilo.
Divide the pack price by the weight and compare it against the other sizes on the shelf.
Check it is the skinless yellow one.
A uniform pale yellow with no green. Green flecks mean chilka moong, which cooks differently.
Add to cart.
Order from Easy Grocery on DoorToShop. It is a multi-merchant marketplace, so you can add items from other local stores to the same order.
Check out.
Pay securely by card or net banking. There is no minimum order value.
Receive your order.
The store dispatches the next business day and courier delivery typically takes 1–3 business days. Track your order on the web or in the DoorToShop app.
Delivery is $5 as a base fee, with free delivery on orders above $69, and there is no minimum order value. Enter your postcode at checkout to confirm delivery coverage for your address, or read how DoorToShop works.
Frequently Asked Questions: Moong Dal
What is yellow moong dal?
Mung beans that have been skinned and split, so what is left is a uniform pale yellow with no green. It is the most processed of the three forms moong is sold in, and the quickest to cook because there is no skin to soften.
What is the difference between yellow moong, chilka moong and whole moong?
How much of the bean is left. Whole green moong — sabut moong — is the unsplit bean with its skin on, needs hours of soaking, and is the one that gets sprouted. Chilka moong is split but keeps the green skin, so the halves look yellow with green flecks and hold a little texture. Yellow moong, or dhuli moong, is skinned and split, and cooks fastest of all. They are not interchangeable on the same timing.
Do I need to soak yellow moong dal?
No. There is no skin to soften and the halves are already split, so soaking is unnecessary and mostly just makes it collapse sooner than you want. Rinse it in two or three changes of water and cook it.
How long does yellow moong dal take to cook?
About two whistles in a pressure cooker, or fifteen to twenty minutes in an open pan. It is the fastest of the common dals, and it moves from done to disintegrated quickly — check it early rather than trusting a timer.
Why do people dry-roast moong dal first?
For flavour. A few minutes in a dry pan over a medium heat, stirring until it smells nutty and darkens a shade, gives a plain dal or a khichdi a depth it does not otherwise have. It is the standard first step for khichdi and it takes three minutes.
What proportion of dal to rice for khichdi?
One part yellow moong to one or two parts rice by volume is the usual range — more dal for something softer and looser, more rice for something closer to a pilaf. Then about four to five parts water to one part of the combined rice and dal, for a khichdi you can eat with a spoon.
Can I use yellow moong dal instead of toor dal?
In some dishes, but they behave differently. Yellow moong is quicker, softer and milder, and it breaks down into something smoother. Toor takes longer, tastes fuller and is what sambar and a classic dal tadka are built on. Our guide to toor dal covers that one.
How many servings are in an 800g pack?
Around 15, taking roughly 55g of dry dal per person alongside rice. Fewer if the dal is the centre of the meal.
What does the pack work out at?
At the current price of $3.88, that is $4.85 per kilogram, or about $0.26 a serving. Prices move, so check the arithmetic against the product page.
How should I store it?
Airtight, cool, dark and dry, the same as any dry pulse — our guide to toor dal sets out the detail, including the freezer trick for a newly arrived pack.
How fast is delivery?
Orders are dispatched by the store the next business day and typically arrive within 1 to 3 business days by courier. Enter your postcode at checkout to confirm delivery coverage for your address.
How much does delivery cost?
The base delivery fee is $5 NZD, with free delivery on orders above $69 — the exact amount is confirmed at checkout. There is no minimum order value.
What if the pack arrives damaged?
Photograph it before opening anything further and contact the store the same day. Returns are handled by the store that sold the item, and nothing in a store's policy limits your rights under the Consumer Guarantees Act 1993.