Schani Moong Dal 500 gm

Schani Moong Dal 500?g — what it is, why people use it, what benefits it offers, and some practical details for cooking.

?? What is Schani Moong Dal 500?g

This product is a pack of moong dal (split green gram / yellow lentil), from the brand “Schani.”
Spice Village

Moong dal refers to lentils made by dehulling and splitting the seeds of the botanical legume Vigna radiata (green gram) — after processing, they appear as small yellow lentils.

A 500?g pack is a convenient household quantity — enough for multiple meals over a few weeks depending on how often you cook.

?? Nutrition & Health Benefits

Moong dal is widely regarded as one of the healthiest pulses you can include in a regular diet. Here’s what makes it valuable:

High in plant?based protein: Moong dal is a great source of protein — suitable especially for vegetarians / vegans or people reducing animal?protein intake.

Rich in fibre, vitamins & minerals: It provides good dietary fibre and micronutrients such as potassium, magnesium, folate, iron, etc. These support digestion, heart health, and general metabolic functions.

Low fat and easy to digest: Compared to many pulses, moong dal tends to be lighter, digests well — often recommended for people with sensitive stomachs, children, elderly, or for recovery after illness.

Good for weight / blood?sugar / heart health: Because of protein + fibre + low fat + complex carbs, moong dal supports longer satiety, controlled energy release (less blood?sugar spike), and helps manage cholesterol and heart?blood?vessel health.

In short — moong dal is often considered a “power?packed staple pulse,” balancing good nutrition, ease of cooking, and digestive comfort.

?? Cooking Uses — How & What You Can Make with It

Moong dal is extremely versatile. You can use the Schani pack for:

Simple dals / lentil curries — cook moong dal with water, salt, spices (turmeric, cumin, garlic etc.) for a light, nourishing dal, great with rice or roti.

Soups, stews or khichdi — because it cooks quickly and turns soft/creamy, it works well in light soups, khichdi (with rice or vegetables), or mixed vegetable?dal gravies.

Savory breakfasts / snacks — you can grind soaked dal into batter for dishes like dal cheela / pancakes / crepes (moong?dal cheela), or make light fritters.

Soups or purees / vegan dishes — moong dal’s mild flavour and creamy texture make it suitable for soups, purees or as a protein?rich base in vegetarian/vegan cooking.

Because it cooks faster than many other pulses and becomes soft, it’s especially good when you want quick, light meals without long soak?times or heavy cooking.

? Pros — Why Schani Moong Dal is a Good Choice

Balanced nutrition + protein + fibre + low fat — good for everyday diet, especially vegetarian/plant?based diets.

Gentle on digestion — easier on stomach than many heavy dals or meats; good for children, elders, or people with digestive sensitivity.

Quick to cook — saves time for everyday cooking; ideal when you want healthy food without long preparation.

Versatile across recipes — from simple dal to soups, khichdi, dosa/cheela batter — works across Indian meals.

Economical and accessible — pulses like moong dal are generally affordable yet nutritionally rich.

?? Things to Keep in Mind / Best Practices

As with all dals, if eaten in very large quantities without variety — dietary balance can suffer; pair with vegetables, grains/roti for complete nutrition.

Although moong dal is easier to digest, rinsing thoroughly and cooking well remains important to reduce anti?nutrients and ensure digestibility.

For those with certain digestive sensitivities — whole/skinless vs split moong vs sprouted moong may behave differently; choose based on your comfort.

While dal is rich in protein, combining with grains (like rice or rotis) often gives a more “complete protein” (all essential amino acids) for vegetarians.