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Pulses
Nattu Pesalu
₹154₹179 Save 14%
Native green gram — moong. Sprouts in a day on the counter, or cooks down into a soft dal in twenty minutes.
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Native green gram — moong. Sprouts in a day on the counter, or cooks down into a soft dal in twenty minutes.
Rinse until the water runs clear, then soak: half an hour for a split dal, six hours or overnight for a whole one. Pressure cook three parts water to one part dal for four or five whistles. Salt goes in after it is soft — added at the start it slows the skins down.
Rinse and soakRinse until the water is clear. Split dal 30 minutes; whole pulses six hours or overnight.
Cook3 parts water to 1 part dal, 4–5 whistles. Salt once it is soft, not before.
StoreAirtight and dry. Bay leaves in the jar keep weevils out without anything else in there.
- Whole pulse
- Hand-sorted
- Unpolished
- Sun-dried
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