Product Introduction (Nature & Properties)
A small, olive-green legume with a bright yellow interior. It is prized for its easy digestibility, high protein, and low flatulence-inducing properties. It is widely used for whole-pulse dishes and is excellent for sprouting.
Export Types
Whole Green Moong (used for sprouting and cooking), Moong Dal Split and Skinned (yellow dal, very popular globally). Whole Moong is often the primary raw commodity export.
Specification (Key Export Metrics)
Moisture: Max 12-13%. Foreign Matter: Max 0.5-1%. Broken/Splits: Max 2-3%. Admixture: Max 1-2%. Must be uniformly sized and have a bright, unbroken green color.
Harvest Time
Mainly September to October (Kharif crop). Some regional production is also done in the summer.
Shelf Life
12 to 18 months when stored in a cool, dry, and ventilated environment, protected from moisture and pests.