Sona Moong Daal (সোনা মুগ ডাল)
Sona in Bengali means gold or golden. Proving the name 100% appropriate, the very beloved pulse of Bengal, Sona Moong Daal, will seem to you like a handful of golden grains. Green gram pulse, when split and de-husked, appears golden yellow. The grains are smaller and take less time to get cooked. Remember when you would have a thick, creamier textured yellow Daal in the middle of milky white rice? That would be a nicely prepared Sona Moong Daal.
Area of Procurement
North Bengal / Dinajpur
Specifications
|
Texture/ Appearance |
This Daal consists of tiny grains of Moong Daal. These are split and de-husked. It gives them a creamier texture. |
|
Colour |
The colour is golden yellow. |
|
Aroma |
It has a distinctive earthy aroma. |
|
Cooking time |
It takes 10-15 minutes to get entirely cooked. |
|
How to store |
Sona Moong Daal must be in containers with airtight lids. Moisture will dampen it. |
Popular Dishes
Sona Moong Daal itself is a lovely dish. Spread a dollop of pure Gawa Ghee on top of the bowl of Daal, and the mixed aroma will amaze you. Khichuri prepared with fried Sona Moong Daal and accompanied by crispy Papad- that’s how a rainy holiday will be ‘sorted’. This Daal will be your favourite choice if you love Muri Ghonto. Its aroma mixes well with the smell of the fried fish heads. Moong Puli is another popular dish made with Sona Moong Daal. A winter delicacy, Moong Puli, is sure to win the hearts of everyone who has it.
- MSMG500G
