Green Lentils (Green Moong)
Delivery across Pakistan
Same-day or swift local delivery is available in Islamabad/Rawalpindi, Lahore, Sadiqabad and Bahawalpur, subject to stock and outlet coverage. Other Pakistan destinations usually arrive within 3–5 days.
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7-day returns
Return within 7 days of purchase. Opened oil bottles are accepted when less than 10% has been used. Approved returns have no courier charge; customers in a branch city are encouraged to return to the nearest outlet.
Leakage or transit damage
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Product Details
Green Lentils (Sabut Moong) are whole green mung beans with a mild, earthy flavour and a tender texture when fully cooked. They suit Pakistani sabut moong daal, khichri, soups, salads and everyday one-pot meals.
Why choose Arabian Farms Sabut Moong?
- Non-hybrid whole green moong selected for everyday cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Whole lentils that retain more structure than split moong daal
- Batch-coded product for accountable handling
How to cook whole green moong
- Inspect and rinse thoroughly until the water runs clearer.
- Soak for 4–8 hours when convenient; soaking generally shortens cooking time.
- Drain, add fresh water and cook until the lentils are tender.
- Finish with your preferred onion, tomato, garlic and spice tarka.
Cooking time varies with soaking, water quality, cooker type and the age of the lentils. For salad, stop when tender but intact; for daal, cook longer for a softer consistency.
Best Pakistani uses
- Sabut moong daal with roti or rice
- Moong khichri and one-pot meals
- Soups and vegetable stews
- Fully cooked lentil salads
- Lightly mashed daal for children or older family members, according to individual dietary needs
Sabut moong vs yellow moong daal
Sabut moong is the whole green bean and keeps more texture. Yellow moong daal is split and usually cooks faster, producing a softer daal.
Nutrition in context
Green moong naturally provides plant protein, dietary fibre and carbohydrates. Its role depends on serving size and the complete meal; it should not be presented as a treatment or guaranteed health outcome.
Storage
Keep sealed in a cool, dry place away from moisture, heat and sunlight. Use a clean, dry scoop and inspect before rinsing.
Frequently asked questions
Does sabut moong need soaking?
It can be cooked without soaking, but soaking usually reduces cooking time and helps it cook more evenly.
Can I use sabut moong for khichri?
Yes. It creates a more textured khichri than split yellow moong daal.
Why is my whole moong taking longer to soften?
Hard water, limited soaking, older lentils and acidic ingredients added early can extend cooking time.
For a firmer pulse, compare Black Chickpeas (Kala Chana).
