Yellow Lentils (Daal 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
Contact us for replacement or compensation after basic order and damage verification.
Product Details
Yellow Lentils (Daal Moong) are split, skinned mung beans with a mild flavour and a soft texture after cooking. Their relatively quick cooking time makes them practical for Pakistani moong daal, khichri, soups and light everyday meals.
Why choose Arabian Farms Daal Moong?
- Non-hybrid yellow moong selected for everyday cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Split lentils that cook faster than whole sabut moong
- Batch-coded for accountable handling
How to cook yellow moong daal
- Inspect and rinse the lentils several times.
- Soak for 20–30 minutes if convenient; soaking is optional.
- Add fresh water and simmer until the lentils reach your preferred softness.
- Finish with a tarka of garlic, cumin, onion or other spices according to your recipe.
Use less water for a thicker daal and more for a lighter consistency. Cooking time varies with water quality, cookware and desired texture.
Best Pakistani uses
- Moong daal with roti or steamed rice
- Moong khichri
- Mixed daal
- Lentil soup
- Soft savoury meals prepared to individual dietary needs
Daal moong vs sabut moong
Daal moong is split and skinned, so it usually cooks faster and becomes softer. Sabut moong retains its green skin and firmer structure, making it better where a more distinct texture is wanted.
Nutrition in context
Yellow moong naturally provides plant protein, dietary fibre and carbohydrates. Its contribution depends on portion size and the complete meal, without implying a 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 daal moong need soaking?
No. Soaking is optional, though a short soak may reduce cooking time and encourage more even softening.
Why does moong daal become mushy?
Split moong naturally softens and breaks down. Use less water, gentle heat and a shorter cooking time when you prefer more texture.
Can I use daal moong in khichri?
Yes. Its quick-cooking, soft texture makes it a common choice for Pakistani khichri.
Prefer a whole lentil? Compare Green Lentils (Sabut Moong).
