Known in Ayurveda as the “Queen Bean,” I’m gentle on the system and evergreen in Indian kitchens. Split in two, I cook quickly—yes, that part is absolutely true.

Light yet nourishing, I’m loved for meals that feel comforting without being heavy.

How to Use

Perfect for soothing khichdi, simple dals, and light soups.
Grandma’s tip: always add a pinch of hing—it makes all the difference.
Soak me for about 4 hours before cooking for easier digestion.

Why Choose Split Green Moong

• Naturally light and easy to digest

• Cooks faster due to split form

• Ideal for everyday and recovery meals

• A staple in Satvic cooking

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