Pulses

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Split Green Moong

Min. Order (MOQ) 10 Metric Ton
Color Clean Yellow Splits, Minimal Green Husk Particles,
Purity Purity around 99%
Shelf Life 12–18 Months
Application Dal Curry Soups, Instant Mixes, Snacks, Baby Foods, Flours, Extruded
Moisture Typically ≤ 12%
Kernel Size 3–3.5 Mm Grain Before Splitting
Packaging Options 25 Kg & 50 Kg Pp / Hdpe / Jute Bags
Protein Content 23–24% Protein, ~1% Fat and ~16% Fibre per 100 G Raw Equivalent

Quantity in 1 Full Container Load (FCL) - 22-24 MT (20-Ft); 34-36 MT (40-Ft)

Description- Split green moong, or moong dal, is produced by dehulling and splitting whole moong into yellow split kernels, which cook faster and give a creamy texture. Nutritionally, moong dal retains most of the whole bean’s 23–24% protein, high fibre and micronutrient profile, while its lower cooking time and digestibility make it a preferred everyday pulse in Indian, SouthAsian and global vegetarian diets.

Moong dal is used for traditional dals, soups, pakoras, savoury pancakes (cheela), sweets, baby foods and instant mixes, and is also milled to make fine flours for snacks and extruded products.

Product Specifications Table

Parameter	Specification
Usage / Applications	Dal and curry preparations, soups, instant mixes, savoury snacks (pakora, vada, cheela), baby foods, flours and extruded snack
Kernel Size / Count	Dehulled and split kernels, typically graded by screen size; export specs usually align with 3–3.5 mm grain before splitting, giving uniform dal size
Packaging Options	25 kg & 50 kg PP / HDPE / jute bags, with optional consumer pack lines (1–5 kg poly bags) consolidated into bulk master cartons
Protein Content (Approx.)	Similar to whole: around 23–24% protein, ~1% fat and ~16% fibre per 100 g raw equivalent, giving ~347 kcal
Nutritional Highlights	High in easily digestible protein, complex carbohydrates and fibre; naturally low in fat and cholesterol, rich in folate, B vitamins and mineralsnutrition
Aflatoxin & Pesticide Standards	Produced from tested whole moong; lots checked for moisture, mycotoxins, microbiology and pesticide residues, with COA and phytosanitary documentation supplied per shipment
Shelf Life & Storage	12–18 months in cool, dry storage; lower husk content makes dal slightly more sensitive to oxidation, so airtight bags and good warehouse practices are advised
Moisture (Max.)	Typically ≤ 12%
Purity / Admixture	Purity around 99%, foreign matter ≤0.5%, with strict limits on broken, damaged and discoloured splits (usually 1–2% max)
Colour & Appearance	Clean yellow splits, minimal green husk particles, uniform size, free from insects and off odours
Harvest Season / Crop Cycle	Based on raw green gram crop – Kharif and summer seasons – processed and polished year round to service export demand
Origin / Main States	Same as whole moong: Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh and other pulse belts in India

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Whole Green Millets

Min. Order (MOQ) 10 Metric Ton
Shelf Life 12–24 Months
Usage/Application Whole Beans, Sprouted Moong, Curries, Khichdi, Snacks, Moong Flour
Kernel Size Typical Export Grades 3–3.5 Mm+
Packaging Options 25 Kg & 50 Kg Pp / Hdpe / Jute Bags
Protein Content Around 23.5–24% Protein per 100 G Raw Beans
Moisture 12% Max for Premium Grades
Purity Purity ≥ 99–99.7%

Green Gram (Whole)

Quantity in 1 Full Container Load (FCL) - 24-25 MT (20-Ft); 34-36 MT (40-Ft)

Description- Whole green moong beans are small, round green seeds with a yellow interior, delivering about 23–24% protein, 1–1.2% fat and 16% dietary fibre per 100 g, making them one of the most proteindense vegetarian pulses. With a mild, nutty flavour and soft texture when cooked, they are used as whole beans in soups and stews, sprouted for salads, or milled into flour (moong besan) for snacks and batter applications.

India is a leading producer and exporter of green gram, with major growing belts in Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh and other central–western states. The crop is typically grown in two seasons – Kharif moong harvested around September–October, and Zaid (summer) moong harvested around May, which supports yearround availability for export.

Product Specifications Table

Parameter	Specification
Usage / Applications	Whole beans for soups and stews, sprouted moong for salads and sandwiches, curries, khichdi, snacks, and moong flour (besan) for savoury snacks and batters
Kernel Size / Count	Small round beans, typical export grades 3–3.5 mm+ with size grading by sieve; premium lots specify ≥3.5 mm for top markets
Packaging Options	25 kg & 50 kg PP / HDPE / jute bags, with or without liners; packing as per buyer requirement (plain or branded)
Protein Content (Approx.)	Around 23.5–24% protein per 100 g raw beans, with ~347 kcal, ~62–63 g carbohydrates, ~16 g fibre and ~1–1.2 g
Nutritional Highlights	High in plant protein and fibre, rich in folate, B vitamins and minerals (iron, potassium, magnesium, phosphorus), naturally cholesterol free and low fatnutrition
Aflatoxin & Pesticide Standards	Export lots tested for moisture, foreign matter, mycotoxins and pesticide residues; COA and phytosanitary certificates supplied per shipment in line with importing country norms
Shelf Life & Storage	12–24 months when stored in cool, dry, well ventilated warehouses in intact bags on pallets; protect from moisture and pests for long voyages
Moisture (Max.)	Export specifications typically cap moisture at 12% max for premium grades, up to 13% for standard quality
Purity / Admixture	Purity ≥ 99–99.7%, admixture and foreign matter ≤0.5%, with additional limits on broken and damaged grains (around 0.5–2% max) depending on grade
Colour & Appearance	Uniform bright green beans, smooth skin, minimal discoloured or shrivelled grains; free from insects and off odours
Harvest Season / Crop Cycle	Kharif crop (June–July sowing, Sept–Oct harvest) and Zaid / summer crop (Feb sowing, May harvest), enabling two green gram seasons per year
Origin / Main States	Predominantly sourced from Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh and other central/western states of India